Cut chestnuts in half. Wrap a half piece of bacon around each chestnut half, and insert a tooth pick to hold the bacon in place. Place chestnuts in a baking pan. Make a marinade of soy sauce and sugar substitute and pour over chestnuts. Let chill for 4 hours, basting marinade over bacon again halfway through. Broil for 10 minutes, or bake at 375°F until bacon reaches desired crispness, draining off excess grease after 15 minutes.
Preheat over to 400°F. Peel jicama and chop into fry- size strips. Place jicama pieces in a saucepan and cover with water. Bring to boil, and boil for 10-15 minutes until no longer crunchy. Remove from heat and strain. Spread fries on cookie paper towel lined cookie sheet and pat dry. In a large bowl, toss fries with vegetable oil, salt, and spices. Spread fries out on a parchment covered cookie sheet and season with pepper and additional salt if desired. Bake for 45-60 minutes until fries reach desired crispness, stirring every 15-20 minutes. Top with cheddar cheese, green onions, pre-cooked bacon, and sour cream.