Ingredients:
2 1/2 teaspoonssmoked or sweet paprika
1 1/2 teaspoonsground coriander
4 skinless, boneless chicken breasts (1¾ to 2 pounds total; choose breasts that are roughly the same size and weight)
Kosher salt and freshly ground pepper
8 slices regular or thin-cut bacon (not thick-cut)
2 tablespoonsolive oil
2 tablespoonsmaple syrup
1 teaspoon(or more) chile sauce (such as harissa, sambal oelek, or gochujang)
8 Medjool dates, pitted and halved
1 tablespoon(or more) sherry or red wine vinegar
4 to 5 cupsarugula, spinach, or other tender greens
1/2 cupcrumbled blue cheese, feta, or goat cheese (about 1½ ounces)
Directions:
Arrange an oven rack 6 inches from the broiler; heat the oven to 400°F (or 375°F on a convection oven).
In a small bowl, mix the paprika and coriander together. Pat chicken dry. Evenly rub the spice mixture on both sides of the chicken breasts, then season both sides with salt and pepper.
Starting on the bottom of the thickest end of the breast, wrap 1 slice of bacon around the breast, working toward the middle and ending on the bottom. Continue wrapping with another slice of bacon (slightly overlapping the ends of the two slices) until the chicken is completely wrapped and the bacon seams are on the bottom (the bacon will stay intact better this way). Make-ahead tip: refrigerate the bacon-wrapped chicken for up to 8 hours. Remove from the fridge 10 to 15 minutes before using.
In a 12-inch (or larger) ovenproof skillet over medium heat, heat 2 tablespoons of the oil. Arrange the chicken breasts bacon seam side down in the skillet. Cook, undisturbed, for about 4 minutes, until the bacon starts to render its fat and brown on the underside (gently lift the breasts with a spatula to monitor). Remove the skillet from the heat.
Meanwhile, in a small bowl, mix the maple syrup and chile sauce. Taste, and add more chile sauce if desired. Brush the top sides of each breast with the maple-chile sauce. Nestle the dates around the breasts (not on top) so they’ll roast in the pan sauce.
Transfer the skillet to the oven and roast for 10 minutes. Baste the chicken with the pan sauce and check the internal temperature. Continue to roast until the thermometer registers between 150°F and 155°F, which could take less than 5 minutes or closer to 20 minutes, depending on their thickness. (Tip: Baste the chicken each time you check the temperature.) Remove skillet from the oven and baste again. Transfer the dates to a cutting board.
Heat the broiler (on medium if you have different settings), then slide the skillet under the broiler and broil for 2 to 4 minutes, until the bacon is well browned and crispy; watch closely!
Transfer the chicken to the cutting board. Let rest for 5 to 10 minutes. Slice each breast or leave them whole (your choice).
Meanwhile, make the vinaigrette in the skillet by whisking the vinegar into the pan sauce. Taste, adding more vinegar and/or salt until you get the perfect balance of salty, sweet, tangy flavors.
In a medium bowl, toss the arugula with just enough of the vinaigrette to lightly coat the leaves, then add the dates and cheese and toss again. Divide the salad and chicken among plates, spooning a little extra vinaigrette over the chicken before serving.