Cook the Chicken (Sous-Vide): Season the trimmed chicken breasts generously with kosher salt. Place the chicken into a vacuum pouch with the fresh thyme sprigs and 1 tsp of olive oil. Vacuum seal the bag. Cook in a water bath set to 65°C (149°F) for 1 hour.

Prepare the Potato Dough: Place the chopped potatoes into a pot filled with cold, well-salted water. Bring to a gentle boil over medium heat and cook until fork-tender, then strain completely. Meanwhile, heat a splash of oil in a pan over high heat. Sauté the chopped onions until they begin to turn golden. Add the chopped bacon to the onions and continue frying until both elements achieve a rich, dark, caramelized color. Transfer to a large bowl. Pass the hot, strained potatoes through a potato ricer or mash thoroughly into the bowl with the bacon mixture. Add the egg yolk, grated parmesan, and black pepper. Mix gently with your hands, gradually dusting in flour (start with 3 tbsp) until the dough just loses its stickiness and holds a workable shape. Roll the dough into uniform logs on a lightly floured surface, slice into bite-sized pieces, and flatten them slightly with the back of a knife.

Simmer Sauce & Glaze: For the Sauce: In a small saucepan, sweat the chopped leeks in a little oil until tender and colored. Deglaze with the red wine, adding the bay leaf and cumin. Reduce the wine by half. Pour in the chicken stock and simmer gently on low heat to infuse. For the Glaze: In a separate very small pot, combine the white wine, mustard, honey, and soy sauce. Simmer on low heat until reduced to a rich, thick, syrupy glaze. Watch closely to prevent scorching. Finish Sauce: Strain the leek stock through a fine-mesh sieve into a clean pan. Reduce slightly to intensify, turn off heat, and vigorously whisk in the cold butter until glossy. Season with salt to taste.

Crisp and Plate: The Wilted Greens: Heat a drop of oil in a pan over high heat. Flash-sauté half the spinach and half the wild garlic leaves (or substitutes) with a pinch of salt for just 60 seconds until wilted. Remove immediately. The Crispy Potatoes: In a separate skillet over medium heat, sear the potato pieces in vegetable oil until a deep, even golden crust forms on both sides. The Crispy Herb Chips: Stretch plastic wrap tightly across a plate. Arrange remaining wild garlic or garlic chive leaves flat on the wrap, brush tops lightly with oil, and microwave on high for 2 minutes until perfectly paper-crisp. Glaze & Plating: Remove chicken from the vacuum bag, pat dry with paper towels, and brush generously with the thick mustard glaze. Slice into elegant portions. Lay down a bed of wilted greens, top with glazed chicken slices, arrange crispy potato bites alongside, garnish with fresh baby spinach leaves and crispy herb chips, then spoon the glossy red wine sauce around the plate.