Coat chicken breasts with olive oil and season thoroughly with smoked paprika, garlic powder, onion powder, salt, and black pepper.

Heat a grill or cast-iron skillet over medium-high heat. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).

While chicken is grilling, cook bacon in a separate skillet over medium heat until crispy. Transfer to paper towels to drain.

In a small bowl, mash the avocado with lime juice, salt, and pepper until it reaches a chunky-smooth consistency.

Lightly toast the sourdough bread slices until golden brown.

Spread 1 tablespoon of chipotle mayonnaise on the bottom slice of each sandwich.

Layer the baby arugula, tomato slices, and red onion rings on top of the mayonnaise.

Place the hot grilled chicken breast over the vegetables. Immediately top with a slice of pepper jack cheese to allow it to melt.

Add two slices of crispy bacon and a generous portion of the smashed avocado over the cheese.

Top with the remaining bread slice, press down gently to secure the layers, and slice diagonally to serve.