Mix cumin powder, pimento, garlic powder, onion powder, chili powder, brown sugar, kosher salt and black pepper together and set aside.
Remove tenders from the chicken breasts and pound to a 1/4" thickness
Sprinkle both sides of chicken liberally with the BBQ rub.
Cut both ends off the jalapeños. Cut them in half lengthwise and remove the seeds. Cut the jalapeños into long thin slices about 1/8" thick.
Spread approx. 2 oz of softened cream cheese on the back side of the chicken breast leaving a 1/2" border on all sides. Top with a few slices (3-4) of jalapeños.
Starting with the short end of the chicken roll the breasts up tightly and set aside seam side down.
Lightly pound the bacon slices to thin them slightly.
Wrap bacon slices from top to bottom of each stuffed breasts and secure the rolled chicken with twine. Place in the refrigerator until ready to grill.
Preheat the grill to medium heat while preparing the BBQ sauce.
In a small saucepan combine all BBQ sauce ingredients and simmer for 10-15 minutes. Remove from heat.
Place chicken balls on the grill at medium heat. Once the bacon fat has begun to render on all sides baste lightly with BBQ sauce and continue grilling the chicken balls, occasionally turning them and basting them until the balls are thoroughly cooked. Serve with remaining BBQ sauce.