Not even the long pig? 
The sweetness complements with meat seem to be a recurring positive for you.
For chicken, a better exploration may be with Chinese/Korean dishes. Get yourself a plate of lemon chicken, or General Tso’s chicken to try.
Some Indian dishes like Tandoori Chicken, or Butter Chicken will also probably put you in heavenly bliss.
No one seems to have suggested chicken soup. Its good for what ails you, when the weather turns cold. Try some homemade, if you can. Augment it with good veggies – I’d suggest escarole, or chicory, or lettuce. But really, bitter veggies are awesome in chicken soup.
This is definitely true. I too thought that breast meat was flavorless, until the first time I roasted a good free-range chicken. The dark meat is still my favorite, but the breast meat had a lovely sweet flavor that really surprised me.
If you don’t like chicken flavor, then a better chicken probably won’t help. And roasting a chicken is a lot of work for someone that doesn’t like chicken. But I’ve mentioned my chicken cycle before (it’s nothing original, very common in fact):
-Roast a chicken and feast.
-Simmer the bejeezus out of the carcass, along with some salt, pepper, onions, carrots, and celery.
-Strain in order to get a fantastic broth.
-Saute some veggies in chicken fat, add the broth along with the chopped-up leftover chicken, simmer some egg noodles.
-Profit!
I’ve missed it if you’ve indicated where you are, sorry.
But if you’re anywhere near a good Brazilian steakhouse, Fogo de Chão especially, drop in for supper sometime. You can get a huge variety of beef cuts cooked just right. A bit on the pricey side but well worth it.
That way you can be assured your first experience with ribs or filet mignon is going to be as good as it can be. Then later on if you get served some that doesn’t impress you, you’ll know that it’s not the meat.
They also have a well stocked salad bar if you feel the need to do penance. 
Well, the OP said he wasn’t hip to bacon so I thought best to leave that avenue unexplored…