Dry rub chicken with mix of seasonings.

Fry chicken halves in olive oil over medium high heat to sear both sides - 2 to 3 minutes per side.

Once browned, add 2 cups of chicken broth to cover and bring to a boil.

Reduce heat and cover. Simmer until cooked through. (About 15 minutes.)

Remove chicken and shred. Reserve broth for later.

Heat olive oil in pan and add cubed bacon. Fry until partially cooked.

Add chopped peppers and onions. Continue to cook down until browned.

Add garlic and cook for another minute or so.

Add shredded chicken and reserved broth, plus 2 additional cups of broth. Bring to a boil then reduce heat and simmer.

Add seasoning to taste.

Add 8 oz cream cheese, 1/4 cup heavy whipping cream, and 2 cups mozzarella. Stir often and cook over medium heat until well blended and thickened.

Add spinach and stir.

Separately, combine 4 oz. melted cream cheese and 1/4 cup heavy whipping cream and mix well. Add mixture to pot. Stir well over medium heat.

Add more seasoning as desired.

Remove from heat and serve. Optional: top with sour cream, shredded cheese, spinach, and raw onions.