Place each chicken breast in a plastic bag and pound it very thin with a meat mallet. Carefully cut open the bag on all sides. Lay out 10 slices of bacon side by side so they form a layer about as wide as the flattened chicken breast. Place the chicken breast on top of the bacon, season with Sweet Rub of Mine, and top with cheese, cooked ham, and chopped jalapeños. Carefully roll everything up so the bacon overlaps and holds the roll together securely. Chill the roll in the fridge for several hours. Preheat the grill to indirect heat at about 180°C. Grill the chicken rolls for about 30–40 minutes until they reach your desired doneness, adding a bit of smoke if you like. The perfect internal temperature is around 72°C.
