In a medium mixing bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, black pepper, and olive oil. This is your honey mustard marinade.

Place the pounded chicken breasts in a shallow dish or a large resealable bag. Pour about 3/4 of the honey mustard marinade over the chicken, ensuring all pieces are coated. Reserve the remaining 1/4 of the marinade for later use as a glaze. Marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours.

While the chicken marinates, cook the bacon. Heat a large skillet over medium heat. Add the bacon slices and cook until crispy. Remove bacon from the skillet, place on a paper towel-lined plate to drain, and then crumble once cooled. Drain most of the bacon fat from the skillet, leaving about 1 tablespoon.

Add the sliced cremini mushrooms to the skillet with the reserved bacon fat. Sauté over medium-high heat for 5-7 minutes, or until the mushrooms are tender and lightly browned. Remove from heat and set aside.

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Remove the chicken from the marinade, discarding any excess marinade from the dish/bag. Place the marinated chicken breasts in the prepared baking dish. Bake for 15-18 minutes, or until the chicken is mostly cooked through and reaches an internal temperature of 165°F (74°C).

Remove the baking dish from the oven. Brush the reserved honey mustard glaze generously over each chicken breast. Evenly distribute the sautéed mushrooms over the chicken, followed by the crumbled bacon. Finally, sprinkle the shredded Monterey Jack cheese over the top of each chicken breast.

Return the baking dish to the oven and bake for an additional 7-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Carefully remove from the oven. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite side dishes like mashed potatoes, roasted vegetables, or a fresh salad.