Begin by boiling chicken breasts in salted water for about 15 minutes until fully cooked and tender. Drain and let cool before shredding.

In a mixing bowl, combine the shredded chicken with cream cheese, minced jalapeño, chopped chives, and kosher salt until well combined.

Line a baking sheet with parchment paper. Form 12 mounds of shredded sharp cheddar cheese on the parchment, flattening each mound into squares.

Preheat your oven to 400°F (200°C) and bake the cheese squares for about 9-12 minutes until golden brown and crisp.

Once cooled for 3 minutes, lift each cheese square, add a spoonful of filling on one edge, and roll tightly to form a taquito.

Serve warm with garnishes like sour cream, salsa, or shredded lettuce.