Prep the Chicken: Pound chicken breasts to an even thickness so they cook evenly. Rub with olive oil, smoked paprika, garlic powder, cayenne, salt, and pepper.
Grill the Chicken: Preheat your grill (or grill pan) to medium-high. Cook each breast for 4–5 minutes per side, until golden and cooked through (165°F / 74°C internal temperature).
Melt the Cheese: During the last minute of grilling, top each chicken breast with a slice of cheese. Close the lid or cover with foil to melt it beautifully.
Mix the Chipotle Mayo: In a small bowl, combine mayo, adobo sauce, and lime juice. Whisk until smooth and creamy.
Toast the Buns: Lightly butter or oil the brioche buns, then toast on the grill (or skillet) until golden and slightly crisp.
Assemble the Sandwich: Spread chipotle mayo on both halves of each bun. Add sliced avocado, grilled chicken with melted cheese, bacon strips, and pickled jalapeños.
Serve: Press gently, slice in half, and serve hot — ideally with crispy fries, chips, or a bright green salad.
