1. Preheat the oven to 350°F (175°C).

2. Combine soy sauce and chicken breast in a large bowl. Toss to coat evenly.

3. Slice onions and sauté them in butter until caramelized. Remove the onions and set aside.

4. Add chicken to the skillet and cook until browned seasoning with salt and pepper.

5. Combine cooked onions chicken beef broth tomato paste sambal oelek honey Dijon mustard and heavy cream in a large Dutch oven.

6. Bring the mixture to a boil then reduce heat and simmer for 25 minutes.

7. Season with salt and pepper to taste.

8. Cut bacon into strips and cook in a skillet until crispy.

9. Stir flour into the cream to thicken then add it to the stew.

10. Simmer for an additional 5 minutes.

11. Chop sun-dried tomatoes and add them to the stew.

12. Sprinkle crispy bacon parsley and sun-dried tomatoes on top of the stew.

13. Serve with steamed broccoli and a side of rice.