Butterfly each chicken breast by cutting halfway through horizontally and unfolding. Place between plastic wrap and pound thin with a meat tenderizer. Season with chicken seasoning, salt, pepper, and paprika.
Slice the mushrooms. Heat olive oil in a pan over medium-high heat and cook mushrooms for 4 minutes. Add minced garlic, cook for 1 minute more, then season with salt and pepper.
Grate the cheese or cut into small cubes.
Line each cereal bowl with 5 bacon strips, allowing the strips to overhang the edges so they can fold over to close the bomb.
For each bowl: place pounded chicken breast in the center, add cooked mushrooms and cheese on top, fold the chicken over the filling, then fold the bacon strips over to close.
Refrigerate the bacon bombs until ready to cook (can be prepared ahead).
Preheat grill to 175°C (347°F).
Place bacon bombs on grill and cook for 40 minutes until internal temperature of chicken reaches 74°C (165°F).
Optional: brush with BBQ sauce after 25 minutes of cooking.
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