Pat chicken dry. Put a small amount of vegetable oil on the chicken. Wrap each breast with two slices of bacon. Season with the dried spices and thyme.

Marinate chicken breasts in the chipotle salsa for 4-48 hours if time permits.

Slowly render the fat from the diced bacon in a small saute pan and remove the crisped bacon.

Rub the bell pepper with vegetable oil. Place directly on stovetop burner and roast until completely blackened on each side. Place inside a mixing bowl and cover with foil or plastic wrap. Let steam for 5 minutes.

Add onions and sweat until caramelized. Add garlic and cook until fragrant.

Pulse bell pepper, onions, dried peppers, and wet ingredients into a loose paste. Slowly pour the olive oil while blades are spinning. Adjust taste with sugar, salt, and pepper.

Roast at 350° for approximately 35 minutes. Place chicken under broiler very briefly to crisp bacon if necessary. Spread the paste on the chicken during the last ten minutes of cooking.

Variations; brown sugar, bourbon, tequila, cilantro, mustard, maple, agave, cheddar, smoked gouda, goat cheese, cotija, Chihuahua, adobo, cumin, applewood seasoning