Pat chicken breasts dry with paper towels. Place between plastic wrap or parchment paper and pound to even 1/2-inch thickness using a meat mallet or heavy pan.

Season both sides of pounded chicken generously with smoked paprika, garlic powder, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F.

During the last minute of cooking, place a slice of cheese on each chicken breast and cover skillet with a lid for 30 seconds to melt cheese. Remove chicken to a plate and let rest for 5 minutes.

Toast ciabatta rolls cut-side down in the same skillet for about 2 minutes until golden, or use a toaster.

In a small bowl, mix together mayonnaise, Dijon mustard, and honey if using until smooth.

Spread sauce generously on both cut sides of toasted bread. On the bottom bun, layer lettuce or arugula, then tomato slices seasoned with salt and pepper.

Place cheesy chicken breast on top of tomatoes. Layer crispy bacon, thinly sliced red onion, and avocado slices or mashed avocado.

Close sandwich with top bun, pressing down gently. Secure with toothpicks if needed and slice in half diagonally.