Cover a large sheet tray with heavy duty aluminum foil. Spray both sides of a cooling rack with nonstick spray and place on the sheet tray. Set aside. Sort out about 50 toothpicks. Have at the ready.

Mix together chicken, vinegar, salt, and pepper and set aside.

Mix together the brown sugar, chili powder cayenne, salt and pepper and place in a shallow tray.

Working with one at a time, wrap bacon around chicken, secure bacon with a toothpick, place in spice mixture. When several are in the spice mix, roll around to cover, then with the palm of your hand gently squeeze to adhere spice mix to bacon and shape the chicken into a kind of loose ball. Place on rack and continue. When the rack is full, remove it from the sheet pan and shake any excess sugar from the foil and replace rack over sheet pan.

Place in cold oven and turn onto 350 degrees. Bake for about 15 minutes or until chicken is just cooked through. Set a rack about five to six inches from broiler and broil chicken on one side until bacon is browned and crispy. Turn and broil the second side until browned and crispy. If at any time your pan begins to smoke, add a little water to it.

Sprinkle with green onion or chives and serve immediately.

Note: See post text for more explicit directions.