In a large skillet, heat your choice of cooking fat over medium heat. Add the bacon strips and cook until crispy golden-brown, about 6-8 minutes. Remove bacon and set aside, reserving rendered fat.

With reserved bacon fat in the skillet, add chopped onions and diced celery root (or potato substitute). Cook over medium heat for about 5-7 minutes until onions are translucent and fragrant.

Stir in the chicken tenders, salt, and pepper. Cook until chicken is no longer pink, about 10-15 minutes, turning for even cooking.

Once chicken is cooked, crumble the reserved bacon and fold it, along with diced bell peppers, back into the skillet. Cook for an additional 5 minutes.

Remove from heat and serve hot, garnishing with fresh herbs or cheese if desired.