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Lightly score the chicken breasts on one side, then place between two sheets of parchment paper and bash and flatten to ½ -inch thick with a rolling pin, or the bottom of a pan.
Rub all over with sea salt and black pepper, and half the lemon juice.
Put the flour on a plate and gently turn the chicken in it to coat.
Finely chop the bacon.
Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the chicken and bacon to get golden for 3 minutes.
Turn the chicken, stir the breadcrumbs into the bacon and cook for 3 more minutes, or until the chicken is cooked through and the crumbs are golden.
At the same time, peel the avocado, scoop the flesh into a pestle and mortar, then smash up until smooth.
Muddle in the yogurt and a squeeze of lemon juice, and season to perfection.
Spoon over your plates or a platter, sit the chicken on top and sprinkle over the crunchy bacon breadcrumbs.
Drizzle erratically with chili sauce, and serve with lemon wedges, for squeezing over.