Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the rolls. Halve and pit the avocado; using a spoon, remove the avocado from the skin, then thinly slice. Roughly chop the peppers. In a bowl, combine the mayonnaise and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Line two sheet pans with foil. Pat the chicken dry with paper towels. Place on one side of one sheet pan. Drizzle with olive oil and season on both sides with salt, pepper, and the spice blend. Roast 13 minutes. Leaving the oven on, remove from the oven. Carefully add the halved rolls to the other side of the sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Return to the oven and roast 6 to 8 minutes, or until the rolls are toasted and the chicken is cooked through. Remove from the oven. Transfer the roasted chicken to a cutting board. When cool enough to handle, thinly slice crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F. 

Meanwhile, place the bacon on the remaining sheet pan; arrange in an even layer. Roast 8 to 12 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate.

Assemble the sandwiches using the toasted rolls, chipotle mayo, sliced chicken, sliced avocado, chopped peppers, and cooked bacon. Enjoy!