Step 1

In a large skillet over medium heat, cook the chopped bacon until crisp. Remove to a paper towel lined plate to drain, reserving the bacon grease in the pan.

Step 2

Season the thighs with salt and pepper and add to the pan, laying them flat if they are folded up. Cook 4 minutes per side, until cooked through. Remove to a plate.

Step 3

Add the butter and let melt. Add the garlic and cook 1 minute, until fragrant. Add the spinach and sauté until wilted, 2 or 3 minutes.

Step 4

Stir in the heavy cream and the parmesan and cook until thickened, about 3 minutes. Add the bacon back into the sauce and stir to combine. Add the chicken back into the pan and toss to coat. Sprinkle the pan with crumbled feta.

Step 5

Serve over cauliflower rice or zucchini noodles.