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Season the chicken on both sides with salt and pepper evenly.
In a bowl, mix the ⅔ cup dijon mustard, smoked paprika, and a half teaspoon of salt and pepper together. Rub that all over the chicken and marinate for 3-12 hours.
When it is time to cook the chicken, pat dry with paper towels. In a dutch oven over medium heat, add the avocado oil. Once warm, add the chicken, skin side down, working in batches to not overcrowd the pan. Sear the skin until golden brown, around 5-8 minutes, then remove from the pan and do the same with all of the chicken.
In the same pot, add the bacon and saute until crispy and the fat is rendered out, around 8-10 minutes. Once crispy, stir in the onions and saute until cooked through, around 5-8 minutes. Add the minced garlic and thyme and saute another 2 minutes. Then stir in the white wine to deglaze the pan and reduce by half.
Stir in the chicken stock, heavy cream and season with salt and pepper to taste. Add the chicken back and bring up to a low simmer. Top with a lid and simmer on low for 45 minutes, until the chicken is very tender.
Turn off the heat and remove the chicken. Stir in the whole grain mustard to finish the sauce and serve!