Take three slices of bacon and chop them. Heat a large cast-iron skillet over medium heat and add bacon. Once some of the fat has rendered, add the onion and stir to coat. Cook until the onion is softened and the bacon is crispier, about 5 to 6 minutes. Stir in the garlic and cook for another minute. Stir in the brown sugar, vinegar, molasses, mustard, paprika salt and pepper. Stir until the sugar dissolves and everything is combined. Add the beans and the chicken stock, stirring to mix. Bring the mixture to a boil and simmer for 5 minutes. Place the remaining bacon strips directly on top of the beans (you can cut them in half if you’d like).