Make the pizza dough fry bread first! Divide your pizza dough into 8 equal portions. Roll each portion out until it’s thin but not ripping.

Heat the olive oil in a cast iron skillet over medium heat. Once hot, add one of the circles of dough. Cook it for 1 to 2 minutes until it begins to bubble. Flip and cook for another 1 to 2 minutes, make sure the dough is cooked through. Transfer it to a plate and repeat with remaining dough. You may need an extra drizzle of olive oil to the pan towards the end! You can make these ahead of time and store them in the fridge. I do like them to be warm or room temp for the sandwiches.

Make the red pepper mayo. Whisk together the mayo, diced peppers and garlic clove. Add a drizzle of oil from the jar of peppers if you wish! You can also make this ahead of time and store it in the fridge.

Preheat the grill to high for at least 10 minutes. I like mine around 500 or 550 degrees. Season the chicken all over with salt, pepper, smoked paprika and garlic powder.

Place the chicken on the grates and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees F. Remove the chicken and let it rest for 5 minutes before slicing.

To assemble the sandwiches, spread the mayo on one of the breads. Top with the chicken and grated cheese. Top with the avocado, shredded lettuce and tomatoes. Serve immediately!