Preheat the oven to 425ºF and line a rimmed baking sheet with foil. Rub with a bit of avocado oil and lay chicken thighs on top. Season with salt and pepper to taste. Bake for 20-25 minutes flipping half way through at 425ºF, or until 165ºF and allow to cool. Once the meat is cool, gently shred and set aside.

Bring 8 cups of generously salted water to a boil in a large pot.

While the chicken bakes, prepare the sauce. Heat a large nonstick pan over medium-high heat. Add the bacon and cook until crisp over medium high heat, stirring occasionally, about 5-10 minutes. Transfer the bacon to a paper towel lined plate and set aside.

Pour off all but 1 tablespoon bacon grease. Add the onion and cook, stirring occasionally until they are soft and translucent, about 5 minutes more. Add the garlic and cook until fragrant, about 1 minute more. Stir in the tomatoes, basil, and fish sauce. Cook on high heat for about 10 minutes, or until there is little to no liquid remaining. Remove from heat, stir in the spinach and cover the pan to wilt.

Add pasta to the boiling water and stir to separate the noodles. Cook until al dente, about 3 to 5 minutes. Drain thoroughly and then add to the reserved sauce. Drizzle with olive oil, sprinkle with Parmesan, and serve.