1. Prepare the Chicken Base: In a large mixing bowl, combine the ground chicken with onion powder, garlic powder, Italian seasoning, and a pinch of salt and pepper. Mix everything thoroughly until all ingredients are well blended.
2. Make the Creamy Filling: In a separate bowl, whisk together the softened cream cheese, ranch seasoning, chopped green onions, crispy crumbled bacon, and shredded cheddar cheese. Stir until you have a smooth, cheesy filling.
3. Form the Pockets: Divide the seasoned ground chicken mixture into 4 equal portions. Take one portion and place it between two pieces of plastic wrap. Gently press it down with your hands to flatten it into a thin, round patty.
4. Fill and Seal: Spoon about one-quarter of the creamy cheese and bacon filling onto one half of the flattened chicken patty. Carefully fold the other half of the chicken over the filling, then firmly pinch and seal the edges all around to form a neat pocket.
5. Cook to Perfection: Repeat steps 3 and 4 for the remaining chicken and filling. Place your chicken pockets into the basket of your air fryer. Cook at 400°F (200°C) for approximately 15 minutes, making sure to flip them halfway through, until they are golden brown and cooked through.