In large bowl, mix together goat cheese, chives, garlic, lemon zest and salt.
Lay the jalapeños, cut-sides up, on a baking sheet. Fill each jalapeño with 1 tbsp (15 mL) of the goat cheese mixture. Sprinkle some panko on top of each jalapeño. Pat down slightly to adhere to goat cheese.
Place jalapeños, panko-side up, on grill preheated to medium-high. Close lid and grill until slightly charred on the bottom and panko is golden, 8 to 10 min.
The longer you cook the jalapeños, the less spicy they will be.