In a large bowl whisk together the pickle juice, milk, powdered sugar, garlic powder, onion powder, pepper, salt, and paprika.
Add the chicken to the marinade and coat the chicken. Cover with plastic wrap and place in the refrigerator for at least 30 minutes, up to 4 hours.
While the chicken is marinating, make the sauce. In a bowl, whisk together the mayonnaise, bbq sauce, honey, dijon, lemon juice, and paprika. Cover with plastic wrap and place in the refrigerator until ready to use.
Preheat the grill over medium heat. Cook the chicken, flipping occasionally until an internal temperature reaches 165°F in the thickest part of the breast, up to 15 minutes total. Take off the heat and top each piece of chicken with a slice of cheese to melt slightly.
To assemble, remove the tops off the buns, add lettuce and a tomato slice on top. Add a piece of chicken followed by a slice cheese and a piece of bacon (broken in half so it fits.)
Spread the honey roasted bbq sauce on the bottom side of the top bun. Top off the sandwiches and enjoy!
Notes
You can use any bun that you like, but multigrain is common.
If you want a kick choose pepper jack, if you want more mild choose colby jack.
The chicken can be frozen, see my tips above.
The sauce really makes this sandwich and highly recommend making, if you do not want to make you can use any other condiment you'd like.
You can use thin cut chicken breasts, we just do not want them to be super thick.