Debone and skin the chicken thighs. Save the skins to cook in the oven and eat another time (just stick them in the oven for 20 minutes at 425F). Cube the chicken thighs and season them with salt and pepper.

In a hot, oven-safe dish (I used a ceramic cast-iron skillet), add the chicken thighs and season with onion powder, garlic powder, and celery seed. Let cook for a few minutes until seared on the outside.

Using kitchen shears, cut the bacon into the pan and cook until browned. Preheat oven to 375F.

Deglaze the pan with chicken broth, then add the cream cheese and cheddar cheese to the pan. Mix well and stir until the cheese is melted.

Add the spinach to pan and let wilt. Once wilted, mix the ingredients together until combined.

In the meantime, get together the crust ingredients. Mix all of the dry ingredients in one bowl, and combine the butter, cream cheese, and cheddar in another. Microwave the cheese mixture for about 30 seconds or until melted. Add the egg and cheese mixture to the dry ingredients and mix together well.

Once all of the crust ingredients are mixed, form into a circle on a Silpat. Try to make it about the same size as the pan.

Mix the ingredients in the pan together, and then carefully invert the Silpat over the pan and peel the Silpat off. Try to keep the crust from ripping. If it does, don't panic. Just continue peeling it off carefully and correct the tear by hand.

Place the pan in the oven and let cook for 15 minutes.

Remove from the oven, slice, and serve up!