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In a large skillet or Dutch oven, cook bacon in the butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
Pat chicken dry with a paper towel and season with Creole seasoning. Increase heat to medium-high; sear chicken in the butter/bacon fat until browned on all sides (about 5 minutes) – it does not need to be cooked through at this point. Remove from the pan and set aside.
Add celery, bell pepper, onion, and garlic to the drippings in the pan. Cook over medium-high heat, just until the vegetables soften, about 3-4 minutes. Add the tomatoes with their juices, chili sauce, Worcestershire sauce, bay leaf, salt, pepper, oregano, thyme, and hot sauce. Reduce the heat to low; simmer until thick, stirring occasionally, about 7 minutes. Add the chicken back to the pan along with any accumulated juices on the plate and cook until the chicken is no longer pink, about 3-4 more minutes.
Discard the bay leaf. Serve over rice and garnish with the cooked bacon, chopped fresh parsley, and sliced green onions.