Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.

In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to absorb excess oil.

In a large bowl, combine chicken seasoning, onion powder, and paprika. Rub onto chicken breasts, then cover and refrigerate for 45 minutes to marinate.

In a non-stick pan over low heat, combine honey, mustard, onion flakes, and mayonnaise. Stir until smooth. Add corn syrup gradually to balance the tanginess of the mustard. Simmer lightly, then set aside.

In the same skillet with remaining bacon fat, heat over medium. Brown marinated chicken on both sides, about 2-3 minutes per side.

Line a baking dish with aluminum foil. Place browned chicken breasts in the dish. Spread honey mustard sauce over each chicken breast, then top with mushrooms, crumbled bacon, and shredded Colby/Jack cheese.

Place baking dish in the preheated oven and bake for 10-12 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F in the thickest part.

Remove from the oven and serve hot, paired with vegetable slaw and a refreshing drink.