Mix together the ingredients for the sweet and spicy mayonnaise; refrigerate until ready to use.
Grill the chicken breasts.
Place the 1/4 cup cornmeal in one small bowl. In another bowl, whisk the egg. Slice the jalapenos and set aside. Pan fry the bacon strips until crisp and set aside on a paper towel. Dunk each jalapeno ring into the egg, followed by the cornmeal and fry in the bacon fat on both sides until golden brown; set aside.
Toast the baguettes or buns. Put a layer of greens on the bottom bun, followed by the chicken breast. Top with one bacon piece and the cheese. Next, place a few slices of avocado and 2-3 fried jalapeno rings. Spread the honey-sriracha mayonnaise on the inside of the top bun and place on sandwich.