Set your oven to 375°F (190°C) to preheat.

Place the chicken breasts on a cutting board and pat them dry with paper towels. Season both sides generously with salt and freshly ground pepper.

In a large mixing bowl, combine the creamy plain yogurt, finely minced garlic cloves, and zesty Tabasco sauce. Whisk these together until well blended.

Coat each chicken breast thoroughly in the yogurt marinade. Make sure they're evenly covered. Allow them to marinate in the mixture for at least 20-30 minutes to absorb the flavors.

In a separate bowl, mix together the aged sharp cheddar cheese, crispy bacon bits, snipped chives, and toasted pecans. Set this aside.

Place the marinated chicken breasts on a baking dish or a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Once the chicken is cooked, remove it from the oven. Spread a generous layer of the rich, tangy mayonnaise on top of each chicken breast. Then, evenly sprinkle the prepared cheese, bacon, chive, and pecan mixture over the mayonnaise layer.

Turn on the broiler and place the topped chicken back into the oven. Broil for an additional 2-3 minutes or until the cheese is melted and bubbly, and the topping gets a golden-brown hue. Keep a close eye to prevent burning.

Carefully remove the chicken from the oven. Let it rest for a couple of minutes before serving. Garnish with extra snipped chives or pecans if desired.