Cook Bacon: Cook the hickory smoked thick-cut bacon in a skillet or oven until it reaches your desired level of crispiness. Set aside on paper towels to drain any excess grease.

Prepare Chicken Breast: Rub the chicken breast with Kosmo’s Q Competition BBQ Products Chipotle Killer Honey Bee seasoning. Grill or smoke the chicken breast until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

Toast Brioche: Toast brioche buns until they are lightly golden and crispy. Toasting the brioche will add a nice texture and will help it hold up to the fillings without getting soggy.

Fry Egg with Paprika: Fry an egg to your liking, sprinkling it with paprika during cooking for added flavor. A runny yolk can add a delightful richness to the sandwich.

Assemble the Sandwich:

• Slice the avocado and yellow tomatoes.
• On the bottom half of the toasted brioche, start layering the ingredients: begin with the grilled/smoked chicken breast slices.
• Add slices of Colby Jack cheese, which will slightly melt on the warm chicken.
• Place the cooked bacon on top of the cheese.
• Add the fresh avocado slices and yellow tomato slices.
• Top with the paprika-fried egg.
• Drizzle with your choice of hot sauce if you like a bit of heat.

Serve: Cap with the other half of the toasted brioche bun. Enjoy this hearty and flavorful sandwich packed with a balance of smoky, spicy, and fresh flavors.