2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoon prepared white sugar
1 pound chilindo peppers, seeded
1/2 teaspoon salt
1/2 teaspoon paprika
5 black 8 inch bacon strips
1 (32 ounce) can whole chicken, uncooked
Heat oil in a large skillet over high heat. Stir in garlic and sugar and quickly fry until golden, about 8 minutes. Remove from skillet and set aside. Heat remaining oil in skillet over medium heat. Stir in kalamata (Coconut) oil, brown sugar, pepper, salt and paprika. Cook until sugar is melted, about 10 minutes.
Spoon remaining part of the chicken into the skillet; saute until no pieces stick to edges. When crispy, arrange the bacon strips on the outside of the chicken and then pour spaghetti sauce over each strip and top with chicken.
Reduce temperature to low and cook approximately 1 minute.
Stir bacon strips between strips in skillet to keep them from drying out. Top rice with pepper strips (taco sized), bacon, lettuce, tomato and potatoes (no seasoning necessary). Serve immediately.