In a small bowl, whisk together all ingredients for the rub, set aside.
Rinse and pat the chicken thighs dry, then lightly coat with olive oil. I find this olive oil spray bottle perfect for this, but you can also rub it on by hand.
Sprinkle chicken thighs with rub on both sides and leave on the counter while you preheat your cast-iron skillet.
Heat seasoned cast-iron skillet over medium-high heat. Add three slices of bacon and cook on each side till bacon is crisp and fat has rendered. Remove from skillet, set aside while leaving rendered fat in the pan. Once the bacon has cooled slightly, give it a rough chop.
Place chicken thighs in a skillet with hot rendered bacon fat. Cook chicken until internal temperature reaches 160°F as indicated by a reliable instant-read thermometer. Cook about 8 minutes, flipping chicken about every minute.
Remove the chicken from the pan and set aside.
Reduce heat to low and add in garlic and shallots, cook for 3-5 minutes until fragrant.
Add wine to skillet and deglaze the bottom of the pan with a wooden scraper. Cook off the alcohol, about 3 minutes. Add butter and allow to melt. Once the butter has melted, whisk in red pepper flakes and half of the parsley.
Place chicken back into the pan and top with parmesan cheese and let cook for 5 minutes. This will bring your chicken to a safe 165°F for eating. Remove from heat.
Spoon sauce over each chicken thigh, top with crumbled bacon, and garnish with remaining chopped parsley.
Garlic Parmesan and Bacon Chicken Thighs https://www.grillseeker.com/garlic-parmesan-and-bacon-chicken-thighs/