In a large skillet over medium heat, add the diced bacon and cook for about 5–7 minutes, stirring occasionally, until it’s crispy and golden brown. Use a slotted spoon to remove the bacon from the skillet, leaving the rendered fat behind.

In the same skillet, add the cubed chicken breast to the bacon fat and season with a pinch of salt and pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is well-browned and cooked through.

Add 2 tablespoons of avocado oil to the skillet, then toss in the diced onion, sweet potatoes, and quartered Brussels sprouts. Sauté the mixture over medium-high heat for about 10–12 minutes, stirring frequently, until the vegetables are tender and caramelized.

Stir in 1 teaspoon of dried sage and mix for about 1 minute. Then, add the baby spinach and cook for another 2–3 minutes until the spinach is wilted and vibrant.

Return the crispy bacon, browned chicken, and drained pecans and dried cranberries back into the skillet. Gently stir everything together, cooking for an additional 2–3 minutes until heated through.

Finally, season your skillet dish with Colima sea salt and freshly ground pepper to taste, and serve immediately while warm.