Cook Uncured Hickory Smoked Bacon in a large pan over medium high heat until bacon is crispy. Set bacon aside and leave the grease in pan. Once cooled, cut each bacon piece in half.

Season chicken with salt and pepper and cook in pan with bacon grease over medium heat and sear until cooked on both sides. Set aside when cooked.

Add butter, onions, garlic to the same pan with bacon grease and cook until onions are translucent.

Add chicken broth and allow the sauce to slightly reduce. Add bacon and stir. Reduce heat to low. Add sour cream, parmesan cheese, Italian seasoning, cardamom, garam masala, lemon juice, tomato paste and combine. Allow the sauce to simmer and reduce slightly.

Add cooked chicken to the sauce and stir to combine. Allow the sauce to thicken slightly before removing it from the stovetop. Serve with cauliflower rice and garnish with fresh parsley.