Pat the chicken breasts dry with paper towels, then season both sides with olive oil, garlic powder, paprika, salt, and pepper. Let chicken sit at room temperature for 10 minutes.

Heat your grill or grill pan to medium-high heat (around 400°F). Place chicken on the grill and cook for 6-7 minutes per side. The chicken should reach an internal temperature of 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.

Cook the bacon in a skillet over medium heat until deeply browned and crispy, about 4-5 minutes per side. Drain on paper towels.

In a small bowl, whisk together the mayonnaise, lime juice, and chopped cilantro until smooth.

Toast your bread slices for 2-3 minutes per side until golden brown.

Spread the cilantro-lime mayo on all four bread slices. Layer the bottom slices with lettuce, then tomato slices, sliced chicken, bacon strips, avocado slices, and red onion. Top with the remaining bread slice, press down gently, cut in half diagonally, and serve immediately.