Trim any fat from the chicken breast and pat dry. Cut the chicken into 12 bite-sized pieces, approximately 1 to 1.25 inches each (about 3/4–1 oz per piece). Season lightly with 1 tsp salt and 1/2 tsp pepper.

Prepare artichokes

Drain artichoke hearts well and pat dry with paper towels. Roughly chop each artichoke heart into small pieces so they can be enclosed within the chicken or mixed with cheese.

Make filling

In a medium bowl, combine the softened goat or cream cheese, chopped artichokes, minced garlic, chopped parsley, lemon zest, smoked paprika, remaining 2 tsp salt, and remaining 1/2 tsp pepper. Mix until uniform. Taste and adjust seasoning as desired.

Assemble chicken pockets

Flatten each chicken piece slightly with the palm of your hand or a small mallet to create a small pocket. Place about 1 tsp to 1 tbsp of the artichoke-cheese mixture on each piece, then fold or wrap the chicken around the filling so it forms a compact bite-sized bundle. Use a toothpick to secure if needed. Repeat for all 12 pieces.

Bacon Wrap & Finishing

Prepare bacon

Preheat oven to 400°F (200°C). Cut each bacon slice in half crosswise. If slices are very thick, partially cook bacon in a skillet or microwave for 1–2 minutes to render some fat and make wrapping easier (but do not fully crisp). Pat with paper towel if greasy.

Wrap bites

Wrap a half-slice of bacon around each chicken-artichoke bundle so the ends slightly overlap on the underside. Secure with a soaked toothpick pushed through the bacon and chicken. Place wrapped bites seam-side down on a rimmed baking sheet lined with foil and a wire rack set over the sheet (rack helps crisp bacon).

Glaze (optional)

If using glaze, whisk together brown sugar and maple syrup. Brush about half of the glaze over the bacon-wrapped bites before baking, reserving the rest for a final brush near the end of baking.

Bake

Bake in the preheated 400°F oven for 18–22 minutes, until chicken registers 165°F (74°C) at the center and bacon is browned. If using a rack, rotate the pan halfway through for even browning. During the last 3–4 minutes of baking, brush with remaining glaze and return to oven to caramelize (watch closely to avoid burning).

Finish and rest

Remove bites from oven and let rest 5 minutes on the rack. Remove and discard toothpicks. Sprinkle with extra chopped parsley and a light squeeze of lemon if desired. Adjust salt only if needed (bacon and filling already seasoned).

To Serve

Arrange warm bacon-wrapped chicken & artichoke bites on a platter with lemon wedges on the side for squeezing. Serve as an appetizer or party finger food. Leftovers keep refrigerated up to 3 days and reheat in a 350°F oven until warmed through to preserve bacon texture.