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Preheat oven to 450°F. Line a baking sheet with foil; set aside. Cut jalapeños in half lengthwise and remove stems and seeds; set peppers aside.
In a medium bowl, combine peanut butter, milk, soy sauce, garlic and curry powder; whisk until smooth. Add chicken, cream cheese and cilantro, stirring until well mixed. Using a small spoon, divide the filling evenly among the pepper halves.
Cut each slice of bacon into eight pieces. Place one bacon piece on top of the filling in each pepper half. Place the pepper halves on the prepared baking sheet.
Bake for 15 to 20 minutes or until the filling is hot and the bacon is crisp.