Preheat your oven: Set to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top for even crisping. If you don’t have a rack, line with parchment; just flip the chicken halfway through.

Prep the chicken: Pat the chicken dry with paper towels. This helps the spices stick and the bacon crisp.

Mix the seasoning: In a small bowl, combine garlic powder, smoked paprika, onion powder, thyme, red pepper flakes (if using), salt, and pepper. Stir in the oil to form a loose paste.

Season generously: Rub the spice mixture all over the chicken, coating all sides.

Wrap with bacon: Starting at one end, wrap 2–3 bacon slices around each piece, slightly overlapping to cover the chicken. Tuck the ends underneath. If needed, secure with toothpicks placed horizontally so they don’t catch.

Arrange on the rack: Place the wrapped chicken seam-side down on the prepared rack. Leave a little space between pieces for airflow.

Bake: Cook for 25–30 minutes for breasts (20–25 for thighs), or until the internal temperature reaches 165°F (74°C).

Crisp the bacon: If the bacon needs more color, broil for 1–2 minutes. Watch closely so it doesn’t burn.

Rest and serve: Let the chicken rest 5 minutes. Slice or serve whole. Garnish with fresh parsley or chives if you like.