Preheat oven to 375ºF.
Starting with the thickest ends, cut chicken breasts into 1" x 1" cubes, looking for about 6 large cubes per breast. Season with BBQ seasoning (save thinner parts for another recipe).
Cut bacon slices into thirds. Wrap each chicken cube with a cut slice of bacon.
Skewer the bacon wrapped chicken pieces, piercing through the side where the two bacon ends meet.
Once your two skewers are assembled, spread 1 tbs BBQ sauce over each. Plate each skewer on a baking dish where the skewers can rest above the bottom of the dish.
Bake for 30 minutes, turning skewers every 10 minutes. When the chicken goes in the oven, begin to prepare the faux-tato salad.
Prepare cauliflower according to package instructions and allow to cool.
Meanwhile, prepare the dressing. In a small mixing bowl, combine mayonnaise, apple cider vinegar, salt, pepper, onion powder, and mustard and mix.
Add cooled cauliflower, draining as much water as possible, to a bowl along with the celery. Add dressing, toss to coat.
When removing chicken from oven, allow to rest 5 minutes. Next, brush 1 tbs of additional BBQ sauce over each.
Plate one skewer for each serving with one quarter of the faux-tato salad.
Chef's Tip: It is best to make the faux-tato salad in advance to chill and allow the flavors to combine.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.