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In a large bowl, stir cream cheese, cheddar, garlic powder, and paprika; season with salt and pepper. Using a cookie scoop, form mixture into 18 small balls (about 1”) and transfer to a parchment–lined baking sheet. Refrigerate until firm, about 1 hour.
Meanwhile, in a large nonstick skillet over medium heat, cook bacon, turning occasionally, until crispy, about 8 minutes. Drain on a paper towel-lined plate, then transfer to a cutting board and finely chop.
In a shallow bowl, mix bacon, pecans, and chives.
Roll balls in bacon pecan mixture, insert a pretzel stick into each, and let come to room temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)