Add all Teriyaki ingredients to sauce pot, bring to boil, reduce heat, simmer about 5 minutes and set aside to cool. Rinse chicken and pat dry. Mix seasoning blend together and set aside. Coat chicken in olive oil, spices, and half the teriyaki marinade. Marinate chicken in the refrigerator at least 30 minutes are overnight. Wrap chicken in bacon and place on a baking sheet. Sprinkle brown sugar on top of chicken and bake at 400 degrees for 35 minutes, broil for 5-10 minutes to crisp the chicken skin. Baste with more teriyaki sauce and serve.