Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.

Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.

Add coconut oil to the pan if it's dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.

Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.

In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.