Coat grill with nonstick spray; preheat to medium.
Combine oil, parsley, oregano, pepper flakes, salt, and pepper in a large resealable plastic bag or pie dish. Add turkey and marinate 15 minutes.
Sauté bacon in a small pan over medium heat until crisp, about 5 minutes; drain on paper towels. Pour off all but 1 tablespoons drippings. Add shallot to pan and cook until soft, about 1 minute. Deglaze pan with wine and apple juice; simmer 3 minutes. Whisk in syrup, Dijon, and lemon juice; bring sauce to a simmer.
Blend butter and flour; whisk into sauce. Simmer sauce until thickened, about 2 minutes; season with salt and pepper.
Grill turkey over direct heat, covered, for 8 minutes, then turn, cover, and cook to an internal temperature of 160°, 8–10 minutes more. Let turkey rest 5 minutes before slicing.
Drizzle turkey slices with sauce and sprinkle with reserved bacon and chives.