Sprinkle chicken with seasoned salt. Cut tops off peperoncinis and remove seeds. Cut phyllo into thirds in the width, and in half lengthwise to form 6 portions. Place one peperoncini one inch from narrow edge of piece of phyllo. Roll phyllo around peperoncini.
Twist ends to seal.
Repeat with remaining phyllo and peperoncinis. Place firecrackers on greased jelly roll pan. Bake for 20 to 25 minutes or until phyllo is golden brown. Tie twisted ends of firecrackers with blanched chives. Serve Firecrackers with Pear Salsa.