Heat a large skillet over medium heat and cook the diced bacon until crispy. Once done, remove the bacon and set aside, leaving the rendered fat in the pan.
In a bowl, mix honey, whole grain mustard, minced garlic, and olive oil. Season the chicken with salt and coat it in this marinade.
Using the same skillet with the bacon fat, sear the marinated chicken over medium-high heat until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
Lower the heat and pour the remaining marinade into the skillet, scraping up any browned bits from the pan. Stir in the light cream and milk, then bring to a gentle simmer.
Add the cornstarch slurry and stir continuously until the sauce thickens.
Return the chicken to the skillet, coat it with the sauce, and let it simmer for 5 minutes or until cooked through.
Sprinkle the crispy bacon and fresh parsley over the top. Serve warm with your favorite sides.
