Slice chicken breasts horizontally into thin cutlets. Pat dry and coat with oil and dry rub seasonings.
Preheat griddle to medium-high heat. Cook bacon until crispy, then set aside.
Cook sliced poblanos and onions in bacon fat for 5-7 minutes until charred and tender.
Grill seasoned chicken cutlets 3-4 minutes per side until internal temperature reaches 165°F.
Toast garlic buttered sourdough slices on griddle until golden brown.
Mix sauce ingredients and assemble sandwiches with all components. Serve immediately.
