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Add chopped bacon to a large frying pan and cook over medium-high heat, stirring occasionally, until crispy. Drain well.
While bacon is cooking, heat olive oil (or avocado oil) in a large pot. Add chopped onion and celery and saute over medium heat, 5 minutes.
Add butter and chicken broth to pot and bring to a boil. Season with salt, pepper, and cayenne. Reduce heat and simmer 10 minutes.
In a small bowl, whisk xantham gum into water. Add to pot with broth. and stir to combine
Add cheese and cream and stir until melted and well blended.
Stir in chicken and ¾ of the bacon. Taste and season as needed. Serve garnished with bacon, more shredded cheddar, and chives.