In a mixing bowl, combine buttermilk or yogurt, paprika, and garlic and onion powders. Season with salt and pepper, then whisk to evenly incorporate. Set aside.
Prepare the flour and breadcrumbs into separate mixing bowls for your breading station.
Dredge the chicken in flour, dip in spiced buttermilk or yogurt, then coat in breadcrumbs.
Heat up your oil in a wide skillet over medium-low heat. Add the chicken and shallow fry for roughly 5 to 8 minutes per side or until golden brown on all sides. Set aside.
Slice your burger buns in half, then sprinkle roughly 2 ounces of cheese on both halves.
Toast until cheese has melted, then start assembling your sandwich.
To assemble:
Spread roughly 2 tablespoons of mayonnaise on both sides of the burger buns.
Place the chicken fillet at the bottom bun, then spread roughly 2 tablespoons of guacamole.
Add roughly 2 ounces of tomatoes, ¼ ounce of lettuce, 1 ounce of dill pickles, 2 ounces or 2 pieces of bacon rashers, then cover with the top bun.
You may also use a skewer to hold the sandwich in place. Repeat until you have assembled 4 sandwiches.
Serve your burger with roughly 1 cup of potato fries per serving.