For wooden skewers: Soak the skewers in water for 30 minutes before starting this recipe.
Preheat your gas grill to medium heat or start the coals for a charcoal grill.
Place a large skillet over medium heat. Add the bacon strips to the hot skillet and cook it until a little color starts to form, flipping once. You don't want it crispy, just par-cooked. Remove to a paper towel-lined plate to cool.
While the bacon cooks, slice the chicken breasts into 1-inch thick strips. Divide the chicken strips into 4 equal piles.
Pat the chicken strips and bacon dry with paper towels. This will help the meats stick together better. Grab 2-3 chicken strips and 2 bacon strips. Lay a strip of bacon on top of a chicken strip or two, repeat with the other bacon strip.
Roll up the first chicken/bacon strip with the bacon on the inside. Place the first pinwheel on top of the other chicken/bacon strip and roll again with the bacon on the inside. Skewer the roll-up with a wood or metal skewer. Use toothpicks to secure any loose chicken strip ends.
Drizzle or brush olive oil over the top and bottom of each roll-up. Then sprinkle both sides generously with thyme and garlic powder.
Grill the roll-ups until the chicken is completely cooked, about 5 minutes on each side. (The cooking time depends on each grill. So be sure your chicken is thoroughly cooked to 165 degrees F internal temp before serving.) Remove from the grill and serve warm.
Notes
You'll need 2 large chicken breasts or 4 chicken tenders for this recipe. The chicken strips should be about as tall as the bacon strips after cutting.