Preheat the oven to 350°F

Cut the bacon crosswise into ¼-inch wide pieces. Place the chopped bacon in a cold skillet, turn the heat to medium-high, and fry for 3-4 minutes. Remove from the pan with a wooden spoon and drain on a paper towel

Season the chicken generously with salt and pepper. Add the coconut oil to the bacon fat in the pan and reheat the skillet about 2 minutes. Add the chicken in a single layer and brown on both sides, about 3-4 minutes per side. Don't crowd the pan and don't season the chicken twice. Let it form a crust, brown crust, so plan to do this in batches if needed. It is handier to be doing it) and put the chicken in a single layer in a 13x9 inch baking pan

In the same pan, without draining any remaining fat, toss the onions, peppers, garlic, and raisins until the vegetables just begin to soften, but are not cooked through. Spread them on top of the chicken and ensure the skillet is clean

Pour the chicken broth into the hot skillet and use a wooden spoon to scrape up any brown bits. Add the curry powder to the pan and stir until the spice coats the chicken, about 2 minutes. Pour the sauce over the chicken and cover the pan tightly with aluminum foil

Bake for 30 minutes. Then remove the foil, increase the heat to 400°F and bake an additional 5-10 minutes. Before serving, sprinkle with walnuts, bacon, and almonds