Add the maple seasoning, white vinegar, vegetable oil, salt, pepper, and smoked paprika to a large resealable bag. Add the chicken pieces, seal the bag, and toss until evenly coated. Refrigerate for 30 minutes.
If using wooden skewers, soak them in water for at least 30 minutes to help prevent them from burning on the grill. Meanwhile, preheat the grill to medium-high heat.
Arrange the bacon pieces in a single layer on a microwave safe plate lined with paper towels. Cover with another paper towel and microwave for about 3–4 minutes, just until the bacon is partially cooked but still flexible.
Remove the chicken from the marinade and discard the remaining marinade. Wrap one piece of partially cooked bacon around each chicken piece, securing it with a skewer. Thread several bacon-wrapped pieces onto each skewer without packing them too tightly.
Place the skewers on the hot grill and cook for 8–10 minutes, turning occasionally so the bacon browns evenly. Grill until the chicken reaches an internal temperature of 165°F and the bacon is crisp around the edges and during the final minute of grilling, lightly brush the chicken bites with a small amount of maple syrup if you want a sweeter, glossy finish. Watch closely because the syrup can caramelize quickly.
Transfer the chicken bites to a serving platter and let them rest for 2–3 minutes. Garnish with fresh parsley and serve warm with your favorite dipping sauce.
