Preheat oven to 400°F. Line a baking sheet with aluminum foil and a rack coated in cooking spray. Set aside.
In a small bowl, mix together the brown sugar, paprika, salt, black pepper and onion powder. In another bowl, mix together the softened butter and garlic.
Rub half of the spice mixture all over the chicken thighs. Open up each thigh, and spread 1 tablespoon of the garlic butter in the middle. Roll the thighs back up. Wrap each thigh tightly with 2 slices of bacon, having one horizontal and one vertical. Sprinkle the remaining spice mixture over the bacon.
Place the chicken on the wire rack and bake for 35 to 40 minutes or until cooked through. Broil for an additional 1-2 minutes to get the bacon crispy.
Use same-sized chicken so everything cooks evenly.
You can also just place the chicken in an oven-safe skillet like a cast iron skillet.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
You can make the dish in advance and just throw in the oven when ready for dinner.