Preheat and prep the pan. Heat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. This helps the bacon crisp and keeps the bites from sitting in grease.

Cut the chicken. Pat the chicken dry with paper towels, then cut into even 1-inch cubes. Dry chicken browns better and won’t steam.

Mix the seasoning. In a bowl, combine smoked paprika, garlic powder, onion powder, pepper, salt, and cayenne if using. Stir in the olive oil to make a loose paste.

Coat the chicken. Toss the chicken cubes in the seasoning mixture until each piece is evenly coated. Let it sit for 5 minutes while you prep the bacon.

Wrap with bacon. Cut each slice of bacon in half. Wrap one half around each chicken cube, overlapping slightly. Secure with a toothpick through the seam to keep it snug.

Optional sweet-heat glaze. If using a low-carb sweetener, lightly sprinkle or dust a little over the top of the wrapped bites. It will help caramelize the bacon and add balance to the spice.

Arrange on the rack. Place the bites seam-side down on the wire rack, spacing them out so air can circulate. Crowding leads to soggy bacon.

Bake. Cook for 22–28 minutes, turning once halfway through. You want the bacon browned and crisp and the chicken at an internal temperature of 165°F (74°C).

Broil if needed. If the bacon needs more color, broil for 1–2 minutes at the end. Watch closely to avoid burning.

Rest and serve. Let the bites rest for 3–4 minutes so the juices settle. Serve hot with your favorite keto-friendly dip.