Chop the bacon into bite size pieces. Brown it in a large saute pan over med-hi heat until crisp.

Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.

Slice the chicken thigh into pieces.  Turn the heat down to med. 

Sprinkle the chicken with garlic (if using), salt and pepper and put in the pan with bacon fat. Cook about 2-3 minutes on each side or until the inside is no longer pink.

Cool the chicken and if you haven't made (or selected) your mayo yet, now is the time.

When the chicken has cooled down, in a large bowl, toss together with the bacon, spring onions, and mayo. Mix to fully combine.

Taste and add salt/pepper if needed.

Garnish with a good hand of blueberries and some almond slices.