Bake the turkey bacon on a large cookie sheet for 15 minutes.
While the bacon bakes, unroll the chicken thighs and lay them flat on a parchment-lined cookie sheet.
In a skillet over medium-low heat, sauté the onions and mushrooms until they are well reduced and browned (not burnt!) When you are nearly ready to take them off the heat, stir in the garlic powder, 1 tsp. of the black pepper and all of the salt. Stir well for about 1-2 minutes more and remove from heat.
When the bacon is done cooking, stack it on a cutting board and cut it into small pieces.
Season the chicken thighs with the remaining black pepper.
Layer everything onto the chicken thighs. Bacon first, the mushroom mix next, and then top with 1 tbsp. parmesan cheese on each thigh.
Bake for about 30 minutes or until a meat thermometer reads at least 165 degrees F.
Allow to cool slightly and serve.
Good pairings for this are a side of your favorite veggies and some brown rice. We had broccoli with this, but asparagus would be wonderful as well.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.