Rinse and pat-dry the chicken thighs. Sprinkle with Vegeta No MSG Chicken and rub the seasoning mix into the chicken. Allow to rest for 30 minutes.
Butterfly each marinated chicken thigh by inserting a knife into the pocket where the bone was removed to carefully separate the meat.
Slice and lightly chop spring onions and combine them with cream cheese. Spread the cheese and onion mixture onto the butterflied thighs. Fold and join the flaps and wrap each chicken thigh with one or two bacon slices, as needed.
Put the wrapped chicken thighs into a roasting pan lined with paper and bake in a moderate oven preheated to 375 degrees/ 190 °C/gas mark 5 for 40 to 50 minutes.
Serve your chicken thigh wraps with a freshly tossed salad.
Pancetta or bacon slices help preserve the chicken soft and add a wonderful aroma to the tender meat. To make it taste even nicer, you can coat the chicken with a little honey before wrapping the thighs with bacon slices.