While your grill heats up, whisk together the olive oil, honey, lemon juice, minced garlic, chili powder, smoked paprika, salt, and black pepper in a bowl until well combined. This creates a balanced marinade with both sweetness and smokiness that will complement the grilled chicken perfectly. Simultaneously, have your bacon cooking in a skillet over medium heat until it reaches your desired crispness—this can happen while the chicken marinates, saving you time later.

Place the pounded chicken breasts into a bowl and pour the marinade from Step 1 over them, ensuring each piece is well coated. Let them sit for 20 minutes at room temperature—this allows the flavors to penetrate the meat and helps it cook more evenly on the grill. While the chicken marinates, slice your tomato into thick pieces, prepare your lettuce leaves, and have your cheese ready for assembling.

Preheat your grill to 375°F. Remove the chicken from the marinade and grill each breast for 7 minutes per side, until the internal temperature reaches 165°F and the exterior has beautiful char marks. I like to let the chicken rest on a warm plate for 3-5 minutes after grilling—this keeps the juices locked inside, making each bite incredibly tender rather than dry.

While the chicken rests from Step 3, toast your brioche buns until they're golden and crispy—this prevents them from becoming soggy when you add the fillings. In a small bowl, whisk together the mayonnaise and Dijon mustard to create a tangy spread that ties all the flavors together beautifully.

Spread the mayo-mustard mixture on the inside of each toasted bun. Layer each sandwich with one piece of grilled chicken from Step 3, a slice of sharp cheddar or Swiss cheese, 2 slices of crispy bacon from Step 1, a thick slice of beefsteak tomato, and a butter lettuce leaf. I prefer to layer the cheese directly on the warm chicken—the residual heat slightly melts it, creating a more cohesive sandwich rather than having cold cheese on warm chicken.