For the cheese grits:

1. In a large saucepan, bring the water, chicken broth/stock, and salt to a boil over medium-high heat. When boiling, gradually whisk in the grits, a little at a time to prevent clumping, stirring well until blended. Then reduce the heat to low and cover the saucepan. Let the grits slowly cook and simmer, going back to the pot often to whisk the grits to prevent lumps, until tender- about 30 minutes. During the cooking process, add a splash of water to the grits if you see that they’re looking too stiff. We want them thick, but not stiff.
2. Remove the grits from the heat. Stir in the butter, half and half, ½ cup of shredded gruyere cheese, and white pepper until thoroughly combined. Give the grits a taste; if you like your grits extra cheesy, sprinkle in ½ cup more shredded gruyere cheese. Season with more salt, if desired. Keep the grits warm on the lowest setting while you make the creamy chicken. Note: If the grits start to lock up and get stiff, simply add a splash of water to help loosen as you see that it’s needed. You want the grits to have a thick yet creamy texture.

For the creamy chicken:

1. Preheat & season chicken. Position a rack in the middle of the oven and then preheat the oven to 350°F. Pat the chicken dry with paper towels. In a large bowl or vessel, coat the chicken with the oil and season with Cajun seasoning, and garlic + onion powder. Then use your hands (fitted with disposable gloves, if desired) to massage the spices into the chicken, coating all surfaces. Then set aside.
2. Crisp the bacon. Add the chopped bacon into a cold, large, oven-safe skillet/braiser (about 11-12 inches) over medium-high heat. Cook the bacon, stirring often, until crisp. Then use a slotted utensil to remove the bacon and set aside on a paper towel-lined plate- leaving the rendered bacon drippings in the skillet.
3. Sear chicken. Place the chicken into the skillet, skin-side down. Let the chicken sear in the rendered bacon fat, undisturbed, until the chicken achieves a deep, golden sear on the skin, about 2-3 minutes. Then flip the chicken to sear on the other side, about 1-2 minutes. Note: the chicken will not be fully cooked through at this stage. Set the seared chicken aside onto a clean plate.
4. Sauté. Reduce the heat to medium. If your skillet looks dry, add a tablespoon of oil, only as needed. Then add the onion and sauté the onion, stirring every so often, until translucent, about 2-3 minutes. Then add the leeks, stirring and cooking along with the onion until golden brown, about 5-10 minutes. Add the garlic and continue cooking for another 1-2 minutes until nice and fragrant. Sprinkle the flour over the mixture and continue cooking until the flour dissipates, about 1-2 minutes.
5. Add flavors & simmer. Create a small well in the center of the skillet and add the dijon mustard, and stir well to combine with the onion/leek mixture. Stir in the white wine and broth, and use a wooden utensil to scrape up any bits collected along the bottom. Bring the skillet to a simmer for 3-4 minutes.
6. Finish sauce & add chicken. Stir in the cream. Then sprinkle the reserved bacon pieces into the skillet and return the seared chicken, skin side up, back into the pan along with any residual juices that have collected. Then remove from the stovetop heat.
7. Braise chicken. Place the skillet into the oven, uncovered, to cook for 25-30 minutes at 350°F,  cooking until the chicken registers 165°F when checked with an internal thermometer for doneness. 
8. Serve. Spoon some sauce over the chicken to baste, and garnish the dish with chopped parsley. Serve the creamy chicken over the warm grits in low serving bowls or serve the two side-by-side on plates. Enjoy!