Butterfly the chicken breast. Season with sea salt, fresh ground black pepper, and garlic powder to taste. Set aside.
Cook the bacon: cut bacon into lardons and add to a large cast iron skillet over medium high heat. Stir occasionally until cooked through and crispy, 12-15 minutes. Remove the bacon from the skillet and place on a paper towel lined plate to cool. Reserve two tablespoons of the bacon fat in a small bowl. Clean and dry the the cast iron skillet and return to medium heat on the stove top.
Cook the chicken breast: add the two tablespoons of bacon fat back to the skillet. When hot, add the butterflied chicken breast. Cook on one side for 7-8 minutes until the edges of the chicken breast start to turn white. Flip. Cook for 8-10 minutes more until the chicken reaches an internal temperature of 165° F when measured with a meat thermometer. It's okay to flip the chicken over several times to brown the breast evenly on both sides. When cooked through, remove the chicken breast on to a large plate and shred using two forks. Let cool.
When the bacon and the chicken breast have cooled, add to a medium bowl. Add all of the rest of the ingredients and mix to combine. Serve in lettuce cups. Enjoy! Cover leftovers and store in refrigerator for up to five days.
