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Heat a large skillet over medium heat. Add the chopped bacon and cook for 5-6 minutes until crispy, stirring occasionally.
Remove the bacon and set it aside on a paper-towel-lined plate. Wipe the inside of the skillet with a paper towel.
In the same skillet, add the chicken breast tenders and 1 teaspoon of avocado oil. Season with salt and pepper, cover with a lid, and sear for 3-4 minutes per side until golden. Remove the chicken and set it aside.
Add the rest of the avocado oil to the skillet. Sauté the mushrooms for 8-10 minutes, stirring occasionally, until they are lightly caramelized.
Return the chicken to the skillet along with half of the cooked bacon. Pour in the mushroom gravy. Add thyme and black pepper, and stir everything together.
Let everything simmer for another 2-3 minutes, ensuring the chicken reaches an internal temperature of 165°F.
Sprinkle the remaining bacon on top for extra crunch before serving.