Start by seasoning boneless chicken breasts with salt, pepper, and your favorite spices. Allow them to rest at room temperature for about 15 minutes.

In a skillet over medium heat, add thick-cut bacon and cook for 6-8 minutes until crispy. Transfer to a paper towel-lined plate to drain grease.

Using the rendered bacon fat, grill the seasoned chicken breasts for 6-7 minutes per side or until the internal temperature reaches 165°F.

In a small bowl, combine mayonnaise with minced garlic and chopped herbs. Stir until well-blended, and season with salt and pepper to taste.

Slice and toast the sourdough bread until golden brown and crispy.

Spread a layer of herb mayo on one slice of toasted bread. Layer with greens, tomato slices, grilled chicken, and crispy bacon, then add another slice of bread on top.