Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with salt, pepper, garlic powder, and onion powder to taste.
Wrap two slices of bacon around each seasoned chicken breast, securing them with toothpicks if necessary.
In a small bowl, mix together the yellow mustard, honey, mayonnaise, and Dijon mustard until well combined. Set aside.
Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until they are tender and golden brown, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, sear the bacon-wrapped chicken breasts for 2-3 minutes on each side, or until they are nicely browned.
Transfer the seared chicken breasts to a baking dish. Spread a generous amount of the honey mustard sauce over the top of each chicken breast.
Top each chicken breast with a portion of the sautéed mushrooms, then sprinkle shredded Colby Jack cheese over the mushrooms.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
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