Preheat your Traeger grill to 375 degrees F.

Coat the chicken with 2 tablespoons olive oil, 2 tablespoons thyme, lemon zest, and a good pinch of salt and pepper.

Place the chicken on the grill and roast until cooked through to an internal temp of 165 degrees F, about 1 to 1 1/2 hours.

Rest the chicken, then carve and chop into bite sized pieces.

Trim the end of the garlic bulb, drizzle with olive oil, add a pinch of salt, and wrap in foil.

Roast the garlic bulb alongside the chicken until creamy, about 40 minutes.

Heat a deep pan, add 2 tablespoons olive oil and the bacon, and cook until crispy.

Remove the bacon, then add the onion, celery, carrot, rosemary, remaining thyme, and a pinch of salt, and sweat down.

Add the roasted garlic, stir, and deglaze with whiskey, cooking until the liquid is almost entirely evaporated.

Add the stock, potatoes, and another pinch of salt, and cook until the potatoes are almost fork tender.

In a bowl, combine all of the dumpling ingredients and mix and shape into golf-ball sized dumplings.

Stir the chicken into the stew, then add the butter, cream, and the bacon.

Top the stew with the dumplings.

Cover and cook until the dumplings are risen and cooked through, about 15 minutes.

Top with fresh chives and an extra crack of black pepper, and serve.