Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
In a small skillet over medium-high heat, cook the ground turkey until fully browned and crumbled, then drain any excess liquid.
In a medium mixing bowl, stir together the cooked turkey, softened cream cheese, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until well combined.
Slice each jalapeño in half lengthwise and carefully scrape out the seeds and white membranes with a small spoon.
Spoon the turkey and cheese mixture into each jalapeño half, pressing down slightly to ensure they are well-filled.
Cut each bacon slice in half widthwise and wrap one half-slice tightly around each stuffed jalapeño, securing the ends with a toothpick if needed.
Place the poppers on the prepared baking sheet and bake for 20 to 25 minutes, or until the bacon is crispy and the jalapeños are tender.
Remove from the oven, let cool for 5 minutes, and garnish with finely chopped fresh chives before serving.