Preheat your oven to 425° F and toss the potatoes with the oil, sea salt and pepper, garlic and onion powder. Spread the potatoes on the bottom of a 9 x 13” baking dish and bake in the preheated oven for 35 minutes, until soft. Once done, lower the oven temperature to 375° F.

While the potatoes cook, prepare the bacon and sauce. Heat a large deep skillet over medium high heat and cook the bacon until crisp. Drain on paper towels and set aside. Keep 3 Tbsp of the rendered bacon fat to use for the sauce, or discard and use ghee instead.

Wipe out the skillet of burnt bits if necessary and heat over medium heat, then add either the ghee or bacon fat.

Add the onions and cook until translucent and fragrant, about 3 minutes, then add the garlic and thyme and continue to cook until soft, about 1 minute, adjusting the heat if necessary to avoid burning.

Whisk the tapioca flour into the onion garlic mixture and cook for about 30 seconds. Add in the cooking broth, coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a gentle simmer, stirring and cook for another minute, until the sauce thickens. Taste and add salt and pepper as needed.

Add the shredded chicken to the casserole dish with the potatoes and mix, then pour the sauce over the top and gently mix to coat. Crumble the bacon and stir half of it into the chicken and potatoes, then sprinkle the rest over the top. Bake in the preheated oven for 10 minutes or just long enough to heat through.

Garnish with the chives or scallions and serve hot. Store leftovers tightly covered in the refrigerator for up to 4 days. Enjoy!