1. Pat the chicken breasts dry, then rub them with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper.

2. Heat a skillet or grill pan over medium heat and cook the chicken for 5 to 7 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

3. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice it into strips.

4. Cook the bacon until crisp and place it on paper towels to drain.

5. In a small bowl, mix mayonnaise, sour cream, lemon juice, parsley, garlic powder, salt, and black pepper to make the creamy herb spread.

6. Lightly toast the ciabatta rolls or sandwich buns until the cut sides are golden.

7. Spread a little of the creamy herb sauce on the bottom half of each roll.

8. Layer on the shredded lettuce, sliced chicken, bacon, pickle slices, avocado, red onion, and tomato.

9. Spoon more creamy herb spread over the top layer, then close the sandwiches with the top halves of the rolls.

10. Serve immediately while the chicken is warm and the bread is lightly crisp.