Heat a medium saucepan over medium heat. Cook bacon until crispy and transfer it onto paper towels to drain. Reserve a Tablespoon of grease from the pan and set aside.
Reduce heat to medium low and add onion and shallots. Stir frequently until the onions are caramelized, about 15 minutes.
Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring the mixture to a simmer and reduce the heat to low. Cook until the liquid has reduced, and it has a thick consistency, about 7 to 10 minutes.
Let cool before transferring to a jar.
Thaw chicken in the refrigerator overnight.
In a large skillet, heat olive oil over moderately high heat and place JSF Sweet & Spicy Chicken.
Cook chicken for about 8 to 10 minutes or until internal temp reaches 165 degrees.
Take the toasted bread and place a piece of Pepper Jack cheese on each slice. Then spread 2 ounces of bacon jam on top of the cheese. Top each sandwich with 2 pieces of bacon, 1 leaf of lettuce, and 2 tomato slices.
Finish the sandwich with 4oz of JSF Sweet & Spicy Chicken and drizzle with your choice of sweet and spicy sauce or dressing.