In a bowl mix chicken pieces with oregano, granulated garlic, salt, and pepper.
In a large pan over medium to high heat, cook bacon until crispy, about 10 minutes, remove from pan.
In the same pan, add vegetable oil, and chicken pieces. Spread chicken out so that it's all touching the pan. Brown 3 - 4 minutes on each side, and remove from pan. Cover with foil to keep warm.
Add fennel and shallot and cook until fennel begins to soften, 10 minutes, stirring frequently. Add garlic and cook an additional 1 - 2 minutes, until garlic is fragrant.
Add wine, and reduce completely, 5 - 7 minutes, stirring occasionally.
Add chicken stock, cook 3 minutes. Add heavy cream, simmer 5 minutes.
Add chicken back into pan with sauce, cook uncovered for 15 minutes.
Serve over white rice, and spinach. Top with crispy bacon pieces.