In a large, heavy pan, cook and crisp bacon until well browned.

Remove bacon from pan, do not drain grease, and set aside and crumble when cool (while chicken is cooking).

Add chicken thighs to pan (I like to lay them flat to crisp up more and let the fat render).

Let brown on each side, about 4-6 minutes.

Remove from pan when browned and set aside (chicken may not be fully cooked, we're just trying to get it well browned at this point.)

Add 2 tbsp stock to pan, scrape any bits of chicken that stuck to pan with stock with a rubber spatula (don't scrub with metal on a cast iron pan, if using something else metal is ok)

Add butter to pan, let melt.

Add garlic to pan, let brown, about 4 minutes. Make sure garlic does not burn.

Add stock to pan, and then add chicken thighs back in.

Cook until stock has reduced into a thicker sauce and chicken has reached internal temperature of 165 degrees - about 5 minutes.

Add spinach, toss with chicken and sauce, and let reduce.

Sprinkle crumbled bacon over the top.

When spinach is soft and reduced, remove from heat and serve!