In a shallow dish, combine flour, salt, pepper, and smoked paprika. Dredge chicken breasts in the flour mixture, shaking off excess.

In a large skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving the bacon fat in the pan.

In the same skillet, add the floured chicken breasts. Cook for 5–6 minutes per side or until golden brown and cooked through.

In a small bowl, whisk together maple syrup and soy sauce.

Pour the maple mixture into the skillet over the chicken and let simmer for 2–3 minutes, turning the chicken to coat in the glaze.

Return crispy bacon to the pan and sprinkle over the chicken. Cook for another minute until everything is heated through and coated in the glaze.

Serve warm with sides like mashed potatoes or roasted vegetables.