Preheat your oven to 220C | 425F.
Place the chicken on a board/work surface. Lay each fillet flat and sprinkle with 1/2 teaspoon vegetable stock powder per fillet, salt to season and the garlic powder (enough to suit your taste buds). Rub the seasonings into the fillet.
Spread 1/2 tablespoon of the tomato pesto (or paste) per fillet, onto each chicken thigh.
Lay a slice of bacon over each chicken fillet, and four spinach leaves per fillet. Place 2 cubes of fetta cheese onto each thigh (you can crumble the fetta with your fingertips for even distribution).
Firmly roll up each chicken breast (with the smallest width/side facing you) and secure with 2 or 3 toothpicks.
Lightly rub a little extra salt and garlic powder on the outside of each chicken roll and drizzle with a small amount of garlic olive oil.
Place the stuffed chicken rolls into an oven proof baking dish, and cover with foil.
Bake for about 25 - 30 minutes, or until the chicken is cooked through.
Uncover and change oven settings to grill/broil on medium heat, and grill your chicken for a further 5 minutes on each side, or until each roll is nice and golden in colour.
Remove and serve.