In a small mixing bowl, combine shredded chicken, BBQ sauce and cheddar cheese. Also, soak 15 toothpicks in a bowl of water.
Wash the chile peppers using gloves, oils produced can still burn your skin, so wearing protective gloves, such as non-powder latex gloves is highly recommended. Cut a thin slit from the stem to tip, all the way down. Using your fingers, carefully remove seeds and membranes, or at least as much as you can get. Reserve stem, even though you can't eat it, it is beautiful for presentation.
Using your fingers, carefully stuff chicken and cheese mixture into each pepper. You might have a little left over- size of chili peppers can vary greatly!
Wrap 2-3 strips of bacon around each pepper, securing with toothpicks, as many as are needed.
Heat the grill to medium-high heat. When heated, lightly coat with cooking spray and place the bacon wrapped chili peppers onto the top rack or on indirect heat. Turn every 2 minutes until all sides are done and bacon is fully cooked, approximately 15-20 minutes.
Remove from the grill and plate on your serving dish. Remove toothpicks. Drizzle with 1 tablespoon agave nectar over each chili pepper. Enjoy your Bacon Wrapped and BBQ Chicken Stuffed Chile Peppers!