In a large skillet over medium heat, cook the chopped bacon until crisp. Remove to a paper towel lined plate to drain, reserving the bacon grease in the pan.

Season the thighs with salt and pepper and add to the pan, laying them flat if they are folded up. Cook 4 minutes per side, until cooked through. Remove to a plate.

Add the butter and let melt. Add the garlic and cook 1 minute, until fragrant. Add the spinach and sauté until wilted, 2 or 3 minutes.

Stir in the heavy cream and the parmesan and cook until thickened, about 3 minutes. Add the bacon back into the sauce and stir to combine. Add the chicken back into the pan and toss to coat. Sprinkle the pan with crumbled feta.

Serve over cauliflower rice or zucchini noodles.