Place each chicken breast in a freezer bag or between parchment paper and pound gently to an even thickness.

In a small bowl, mix olive oil, pickle juice, garlic powder, onion powder, paprika, salt, and pepper.

Pour the marinade over the chicken breasts and refrigerate for 1-2 hours. (This step enhances flavor, so don’t skip it!)

Remove the marinated chicken from the fridge and let it sit at room temperature for 10 minutes.

Preheat the grill to medium-high heat.

Grill the chicken for 4-5 minutes on each side until the internal temperature reaches 160-165°F.

Place provolone cheese slices on top of the chicken and close the lid for 30 seconds to melt the cheese.

Rest the chicken covered with foil for 5-10 minutes. (Resting helps keep it juicy!)

Cook bacon in a skillet until crispy. Set aside on a paper towel.

Reserve some bacon grease in the pan and toast the buns cut-side down for about 30 seconds.

In a bowl, mix mayonnaise, paprika, garlic powder, pickle juice, salt, and pepper.

Spread the seasoned mayo on the buns.

Layer onion slices, pickle slices, tomato, chicken, and lettuce on the bottom bun.

Top with the other half of the bun and serve.