Coarsely chop the celery.

Deseed and destalk the chilli and coarsely chop.

Coarsely chop the garlic clove.

Add the Ingredients (stock cubes, oil, celery, chilli, parsley, garlic) into the mini chopper.

Fit the mini chopper to the machine.

Pulse until all the mixture is combined.

Reserve the glaze.

Place Ingredients 1 (chicken) with the reserved herb glaze into a bowl and mix until coated. Marinade over night.

Lightly toast the bread.

Thinly slice the onion and tomatoes.

Peel, destone and quarter the avocados. Lightly grill them.

Grill Ingredients 1 (glazed chicken) until cooked.

Add Ingredients 2 (mayonnaise, crème fraiche, mustards, seasoning) into a medium bowl.

Mix until combined.

Build your sandwich using Ingredients 3 (bread, lettuce, onion, tomatoes, bacon).

Lay a slice of bread on a serving plate.

Spread with mayonnaise.

Layer with lettuce, then onion, then tomatoes, then bacon.

Layer with cooked chicken.

Finish with more mayonnaise and another slice of bread.

Serve.

Garnish with avocado.