Fry the garlic and shallots

• Heat a little oil in a pan over low heat.
• Add the sliced garlic and shallots and fry until lightly golden and crisp.
• Remove them with a slotted spoon and set aside in a bowl.

Make the chili crisp

• In a heatproof bowl, combine the chili flakes, smoked paprika, chili powder, salt and sugar.
• Pour the hot oil over the chili mixture.
• Set aside to cool.

Season the tomatoes

• Slice the tomatoes and season with salt and pepper.

Render the bacon

• Add the bacon to a pan with a splash of water.
• Cook until the water evaporates and the fat renders, then crisp up the bacon.

Make the chili crisp mayonnaise

• Combine the mayonnaise with the lemon juice in a bowl.
• Gradually pour in the chili oil while whisking until smooth and creamy.
• Stir in the reserved crispy shallots and garlic.

Cook the chicken

• Season the chicken breasts with salt and pepper.
• Fry or grill until cooked through and golden, then slice.

Assemble the sandwiches

• Toast the bread slices.
• Spread the chili crisp mayonnaise on the bread.
• Layer the lettuce, seasoned tomatoes, bacon and sliced chicken, then close the sandwiches.