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Preheat your oven to 375°F (190°C).
Pound the chicken breasts to an even thickness, about ½ inch thick, for even cooking.
Season the chicken breasts with salt, pepper, paprika, garlic powder, and onion powder.
In a skillet over medium heat, cook the bacon until crispy. Remove and set aside, leaving a little bacon grease in the skillet.
Add olive oil to the skillet with the remaining bacon grease and heat over medium-high heat.
Sear the chicken breasts for about 3-4 minutes on each side, until golden brown. They don’t need to be fully cooked through yet since they’ll finish cooking in the oven.
Transfer the seared chicken breasts to a baking dish.
Top each chicken breast with two slices of bacon.
Sprinkle both shredded cheddar and Swiss cheese on top of the bacon.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
In a small bowl, mix together mayonnaise, Dijon mustard, sugar-free honey (or low-carb sweetener), and apple cider vinegar.
Season with salt and pepper to taste. Adjust sweetness as needed.
Drizzle the keto honey mustard sauce over the chicken before serving.
Garnish with fresh herbs if desired, like parsley or chives.