- Boneless, Skinless Chicken Thighs - Bacon - Sea Salt - Onion Powder - Ground Pepper - Paprika
Slice bacon crosswise into 1-inch sections, then separate the bacon pieces so they aren't stuck together.
Heat a medium to large sized skillet over medium heat. Once hot, place bacon into the pan in a single layer and cook until the bottom is browned, without touching.
Then, stir the bacon and finish cooking until the bacon is crispy. Cook in batches if needed. Once crispy, set aside on paper towel lined plate and cover with foil to keep warm.
In a small bowl, combine the sea salt, onion powder, pepper, and paprika. Evenly sprinkle the spice mixture over both sides of the chicken thighs.