Set your oven to 350°F and prepare a sheet pan by lining it with parchment or foil, then lightly spraying it with oil.

Put on rubber gloves and slice the peppers in half lengthwise, carefully removing the seeds and membrane.

In a medium bowl, blend cream cheese, cheddar, and scallions until smooth, then fold in shredded chicken and hot sauce.

In a separate bowl, mix panko, paprika, chili powder, garlic powder, salt, and pepper. Spoon the chicken and cheese mixture into each pepper half, ensuring they're well-filled.

Dip each stuffed pepper into beaten egg, then coat evenly with the seasoned panko mixture before arranging them on the prepared baking sheet.

Lightly spray the tops with more oil and bake for 25 minutes, or until crisp and golden.

Serve immediately while hot.