Cut off any excess fat from the chicken breasts. Place one chicken breast at a time into a Ziploc gallon bag and flatten the chicken with a mallet to 1/4 inch thick. Remove the chicken from the bag and sprinkle with seasonings. In a skillet, brown the chicken in the oil for 4 minutes, or until golden brown (or you can grill the chicken breasts until just under done). In a separate saute pan, cook the bacon until crispy and then set it aside. Drain most of the grease from the pan, and then saute the mushrooms until tender.
Lay the chicken breasts into a 9x13 pan and drizzle on top of the cooked chicken a generous amount of bbq sauce. Then, top each chicken with the bacon/mushroom mixture, and top with the shredded cheese. Cover the chicken with tinfoil and cook until the chicken is done and cheese is melted, about 10 minutes at 350 degrees. When the chicken is cooked and out of the oven, add to the top the sliced green onions and diced tomatoes (for garnish). Serve with garlic mashed potatoes and honey mustard sauce. For the dressing: combine all of the ingredients together until smooth. Store in the fridge until ready to serve with chicken breasts.