Prep the bacon: Dice the bacon into small pieces so it cooks evenly and crisps quickly.

Heat the skillet: Place a large cast-iron or heavy skillet over medium heat. Add the bacon and cook, stirring often, until the pieces are crisp and the fat has rendered, about 6–8 minutes.

Drain and reserve: Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Pour off most of the bacon fat, leaving about 1–2 teaspoons in the pan. If the pan looks dry, add a touch of avocado oil.

Mix the cheeses: In a bowl, combine the shredded cheese and cream cheese. Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes if using. Stir until the cream cheese is dotted throughout.

Fold in the bacon: Add the crisp bacon pieces to the cheese mixture and stir to distribute evenly.

Form the bites: Scoop tablespoon-sized mounds into the hot skillet, leaving space between them. Gently press each mound so it spreads to about 2 inches wide. Aim for thin edges for extra crisp.

Cook until lacy and golden: Let the bites sizzle, undisturbed, for 2–3 minutes, or until the edges are deep golden and the centers are bubbling. Avoid moving them too soon.

Flip carefully: Slide a thin spatula under each bite and flip. Cook another 1–2 minutes until both sides are crispy and the cheese is set.

Finish and garnish: Transfer to a wire rack or paper towels to cool slightly. Sprinkle with chives or green onions while warm.

Serve: Enjoy hot for maximum crunch, or let them cool for a firmer, chip-like texture.