Start by seasoning your boneless chicken breasts generously with salt, pepper, and your favorite herbs. Let the chicken rest for about 10 minutes.

In a skillet, heat over medium heat and add the thick-cut bacon slices. Cook for 6–8 minutes until crispy, then drain on paper towels.

Using the reserved bacon fat, add the seasoned chicken breasts to the skillet. Cook for 6–7 minutes on each side until golden brown and internal temperature reaches 165°F, then let it rest for 5 minutes.

In a medium bowl, combine mayonnaise, minced garlic, and your choice of chopped fresh herbs. Mix until well blended.

Toast your slices of sourdough bread until they are golden and crispy.

Spread a layer of the herb mayo on one slice of toasted bread. Layer on lettuce, tomato slices, grilled chicken, and crispy bacon. Top with another slice of bread and serve immediately.