In a mixing bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, and pepper. Mix well to create a marinade that coats the chicken evenly.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat your grill to medium-high heat (about 400°F).
In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, and lemon juice until smooth. Set aside.
Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F.
In the last 2 minutes of cooking, brush each chicken breast generously with the honey mustard sauce. Top with shredded mozzarella cheese and crumbled bacon. Close the grill lid to melt the cheese.
Once the cheese is melted and bubbly, remove the chicken from the grill and let it rest for 5 minutes. Garnish with chopped parsley before serving.
