In a 10-inch cast-iron skillet, cook bacon over medium heat, stirring frequently, until browned and crisp, about 10 minutes. Remove bacon, and let drain on paper towels. Wipe the skillet clean, and let cool.

Preheat the oven to 375 degrees F. 

In a large bowl, add the cream cheese, mayonnaise, and ranch seasoning mix; stir together until smooth. Add 3/4 cup of shredded cheese (84g), jalapeños, green onions, and all but one piece of the crumbled bacon (save one piece to crumble over top at the end); stir until combined. Then stir in the shredded chicken and mix again until all ingredients are mixed well.

Cut dough into 16 pieces; roll each dough piece into a ball. Place dough balls around the sides of the skillet, leaving the center of the skillet empty.

In a small bowl, whisk together egg yolk, baking soda, and water; brush onto dough balls. Sprinkle it with coarse salt. Spoon jalapeno popper mixture into the center of the skillet and sprinkle with the remaining 1/4 cup shredded cheese.

Bake for 20-25 minutes, or until the bread is golden brown and the cheese mixture is hot and bubbly.

Sprinkle remaining cooked bacon onto the dip. Garnish with green onion or fresh herbs, if desired, and enjoy!