Start with 2 skinless, boneless chicken breasts, each 6 or 7 ounces. The key to moist chicken is Brining. Use a glass or stainless bowl and add 3 cups of cold water and 3 tablespoons of kosher salt, (use less salt if using table salt). Stir to dissolve the salt, then soak the breasts for an hour and a half.
Take the chicken out and pat dry with paper towels. Cut the chicken into pieces that are 3/4 inch to 1 inch square. Salt and pepper the pieces.
Mix 1/3 cup dark brown sugar and 1 tablespoon chili powder, (add cayenne pepper for some heat)
Wrap the chicken in thin sliced bacon, (1/3 of a slab per chicken piece), that you place right in the sugar mixture Try to get quite a bit of the sugar to stick to the bacon.
Set the rolls down on the baking rack with the bacon flap on the bottom. No need to put toothpicks in it for it stays rolled up when baking. Make sure you use foil to line the sheet pan.
Place the sheet in an unheated oven. Turn the oven on 375 degrees and set a timer for 35 minutes.
Remove from the oven and let cool 5 to 10 minutes. Serve warm.