Preheat the oven to 350°F.

In a large bowl, combine the ground chicken, breadcrumbs, egg, milk, garlic powder, onion powder, thyme, salt, and black pepper. Mix until well combined.

Lay a piece of plastic wrap on a clean surface and transfer the meat mixture onto it. Shape the mixture into a rectangle, about 1 inch thick.

In the center of the meat rectangle, spread the Dijon mustard and mayonnaise evenly. Layer the diced ham and shredded Swiss cheese on top of the mustard and mayonnaise.

Using the plastic wrap, carefully roll the meatloaf away from you, encasing the filling inside. Pinch the ends to seal.

Place the rolled meatloaf seam-side down in a greased baking dish. Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F.

Let the meatloaf rest for 10 minutes before slicing. Serve warm.