Soak 12 wooden toothpicks or skewers in water for 30 minutes. Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375°).

Stir together brown sugar, paprika, and sea salt in a small bowl; set aside.

Unwrap bacon from chicken grillers and cut in half; set bacon aside with sweet smoked bacon halves. Cut each chicken griller into 6 pieces. Wrap each chicken piece with bacon; secure with soaked toothpicks.

Sprinkle wrapped chicken pieces evenly with brown sugar mixture. Grill 14 to 16 minutes or until chicken reaches 165°, turning halfway through. Transfer to a serving platter and let stand 5 minutes. Serve with honey mustard and maple bacon onion jam for dipping, if desired.