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In a mixing bowl, whisk together the oil, mayo, onion powder, garlic powder and salt. Add the chicken tenders and gently stir to combine. Let this marinate in the fridge anywhere from 1 hour up to all day if you can. Bring the bowl back to room temperature an hour before you cook.
Heat a large skillet over medium high, and add the marinated chicken in a single layer in the pan. Sear on both sides for four minutes, until you get some good browning all over. Remove the chicken from the pan to rest, then add the peppers and onions to the skillet. Add a bit more oil if needed. Season with a pinch of salt and sauté the veggies on medium until the onions darken and caramelize, and the peppers have softened and browned as well. This will take about 15 minutes. Slice the chicken into bite-sized pieces.
Flip your oven to broil. Arrange the spit ciabatta rolls on a baking sheet. Spread a little mayo on each split “bun” and top with the chicken and onion/pepper mix. Top with provolone slices and broil until the cheese has completely melted into the chicken, and is starting to brown and bubble. Done!
Let rest a couple of minutes and serve immediately.
Makes six sandwiches. (Although I’m only showing you four.)