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Cook the bacon in a 4.5-quart soup pot slowly over low heat. Set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can.
Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
Add the bacon drippings back to the pot over medium heat. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
Stir in the flour and cook for 2 minutes.
Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back and simmer until the potatoes are fork tender, about 20 minutes.
Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.