If using diced chicken, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as ground beef in Step 2, omitting the 1/4 tsp. salt and pinch of pepper and stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using shrimp, pat dry and season with 1/4 tsp. salt and a pinch of pepper. In Step 4, add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil.