Prep the oven and pan: Heat the oven to 400°F (200°C). Line a sheet pan with foil and set a wire rack on top. The rack helps the bacon crisp by letting fat drip away. If you don’t have a rack, line the pan and flip the chicken halfway through.

Mix the spice rub: In a small bowl, combine smoked paprika, garlic powder, onion powder, black pepper, and salt. If using, add brown sugar and a pinch of chili powder or cayenne. Stir in olive oil to make a paste.

Season the chicken: Pat the chicken breasts dry with paper towels. If they’re very thick on one end, butterfly or pound to even thickness (about 1 inch) for even cooking. Rub the spice paste all over each piece.

Wrap with bacon: For each chicken breast, use 3–4 slices of bacon. Start at one end and wrap on a slight diagonal, overlapping slightly so there are no big gaps. Tuck the ends under or secure the final end with a toothpick on the underside.

Arrange on the rack: Place the wrapped chicken seam-side down on the rack. Leave a little room between pieces so the hot air can circulate.

Bake: Cook for 22–28 minutes, depending on thickness. Target an internal temperature of 160°F (71°C) in the thickest part; it will rise to 165°F (74°C) as it rests.

Broil for crispness: Switch the oven to broil on high for 1–3 minutes to crisp the bacon. Watch closely—bacon goes from perfect to burnt quickly.

Rest and serve: Let the chicken rest 5 minutes. Slice and serve with a squeeze of lemon and a sprinkle of parsley if you like.