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Cut the chicken breasts in half, lengthwise to create 4 thin chicken cutlets. Salt and pepper the pieces liberally on both sides.
Set a large sauté pan (or deep cast iron skillet) over medium heat. Add the chopped bacon. Cook the bacon until brown, then remove the pieces with a slotted spoon and save for later.
Place the chicken pieces in the hot bacon grease. Sauté for 2-3 minutes per side. Remove the chicken cutlets and place on a holding plate.
Add the chopped onion to the hot grease. Sauté for 3-4 minutes to soften. Then mix in the flour. Stir for 1-2 minutes to create a thick roux.
Whisk in 2 cups of water, followed by the chicken base, poultry seasoning, and garlic powder. Simmer another minute as the gravy thickens.
Once the gravy is almost as thick as you want it. Place the chicken pieces back in the skillet. Coat them in gravy and simmer another 2 minutes to warm through.
Top the chicken and gravy with shredded cheese, bacon pieces, and chopped scallions. Serve with a side of mashed potatoes, mashed cauliflower, or roasted root vegetables.