Slice the onion into thick rings. Separate the rings and pair a smaller center ring inside a larger outer ring, leaving space between them for the filling.

In a bowl, combine the softened cream cheese, shredded cheddar cheese, and chopped jalapeños. Mix until fully combined.

Pack the jalapeño popper mixture into the space between the smaller and larger onion rings.

Wrap each stuffed onion ring with 3 to 4 slices of bacon, overlapping slightly to hold everything together. Season generously with your favorite BBQ rub.

Preheat your smoker or oven to 250°F.

Place the bacon-wrapped onion rings on the grates and cook for approximately 60 minutes, or until the bacon has rendered and the seasoning has adhered to the surface.

While the onion rings cook, heat the avocado oil in a saucepan over medium-low heat.

Add the garlic and cook for 1 minute until fragrant.

Stir in the soy sauce, brown sugar, and lime juice.

Simmer for 8 to 10 minutes until the glaze thickens and coats the back of a spoon.

Brush the onion rings generously with the soy garlic glaze.

Return to the smoker or oven and continue cooking for an additional 30 minutes.

The glaze should become sticky and caramelized while the bacon develops a rich mahogany color.

Serve warm and enjoy immediately.

For a firmer texture similar to a chilled jalapeño popper, refrigerate the onion rings for 1 to 2 hours before serving to allow the cream cheese filling to set.