Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with smoked paprika, salt, and pepper, massaging the spices into the meat.
Drizzle olive oil over the chicken and place them on the hot grill. Cook for about 6-7 minutes per side, until the outside is golden and the internal temperature reaches 165°F (75°C).
While the chicken grills, slice the avocado into thin, even slices and set aside.
Once the chicken is cooked through, transfer it to a cutting board and let it rest for a few minutes before slicing into strips.
Meanwhile, toast the slices of bread until they are golden brown and crispy, either in a toaster or oven.
Slice the rested chicken into thin strips, then layer the slices on the toasted bread slices.
Add a generous layer of sliced avocado on top of the chicken, then season lightly with salt and pepper.
Place the second slice of toasted bread on top of the layered fillings to complete the sandwich.
Optional: cut the sandwich diagonally for easier serving and presentation.
Serve immediately while the bread is crispy and the fillings are fresh. Enjoy the balanced flavors and smoky aroma with every bite.
