SEASONING SPICES FOR THE CHICKEN
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 tablespoons reserved bacon fat.

PREPARE THE MARINADE
In a bowl, mix the spices with the bacon fat and season the chicken thighs, which have been patted dry with paper towels. Let marinate for 1 hour at room temperature. If it's very warm, marinate for only 30 minutes.

SANDWICH DRESSING
1/3 cup mayonnaise
2 teaspoons horseradish or a pinch of Merquén chili pepper
2 teaspoons of your favorite mustard (I used stone-ground mustard)
Mix the ingredients together. GRILL THE CHICKEN THIGHS
Heat a griddle or grill well, then sear and cook the chicken thighs on both sides.
Slice the cooked chicken thighs.

ASSEMBLE THE SANDWICH
Slice the bread loaves in half lengthwise and spread the dressing on both cut sides.
Layer lettuce, tomato slices, sliced chicken, and smoked bacon on the bottom half of the bread.

Top with the other half of the bread and secure the sandwich with picks. Slice and serve with salad, French fries, or chips.