Prep: Preheat the oven to 400 degrees. Add tinfoil to the baking sheet and then place a wired baking rack on top of the foil.
Spices: In a bowl, mix the kosher salt, brown sugar, black pepper, paprika, garlic powder, and ground mustard. Stir so everything is combined well.
Prep chicken: Pat the chicken thighs with a clean paper towel and then place them on a plate with the exterior surface of the thighs facing up. Coat the exterior surface with mustard, and then sprinkle the spice rub mixture on top of the mustard.
Coat chicken: Once the thighs are seasoned, fold them in half so that the seasoned thighs are the only part exposed. Wrap each thigh with a piece of bacon, but don't overlap the bacon. Put the thighs on the wire baking rack, keeping the chicken as flat as possible. Repeat with all the thighs, and leave 2 inches in between.
Bake: Place the thighs in the oven and bake for 25-30 minutes. The bacon should be crisp, and the internal temperature of the chicken should be 165 degrees. Remove and serve.
Notes
Tips:Don't overlap the bacon. Overlapping the bacon will prevent the bacon from turning crispy.Storage: Store in airtight container in the fridge and consume within 3-4 days of cooking.