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In a bowl, mix olive oil, oregano, garlic powder, aromas, onion powder, paprika, salt and pepper. Coat the chicken breasts in the marinade and let sit for at least 15 minutes (or up to 2 hours for extra flavour). Heat a pan or grill over medium-high heat and cook the chicken for 5-6 minutes per side until golden and cooked through. Let the chicken rest for a few minutes, then slice.
Lightly toast the pine nuts in a dry pan over medium heat for 1-2 minutes (optional but enhances flavour). In a food processor, blend basil, pine nuts, garlic, and Parmesan until roughly chopped. Slowly drizzle in the olive oil while blending until smooth. Stir in the lemon juice, salt, and pepper to taste.
Preheat oven to 180°C (350°F). Toss cherry tomatoes with olive oil, salt, and pepper. Roast for 15-20 minutes until soft and slightly caramelised.
Slice the ciabatta rolls and toast them lightly. Rub the ciabatta with raw garlic Spread a generous layer of pesto on both sides. Add slices of grilled chicken and top with the mozzarella. Add the roasted tomatoes and a handful of rocket. Top with balsamic glaze. Close the sandwich and enjoy!