In a cast iron or pan, add in your bacon slices and saute them at a medium heat for about 10 minutes or until it's brown and crispy, but still a little fatty. Once the bacon is done, remove it from the pan and set it aside on a plate. Leave the bacon grease in the pan, you are going to need it to cook the chicken!

Now, take your chicken breasts and butterfly them. Once they are butterflied, drizzle the avocado oil over top of the chicken and rub it onto both sides. Then, shake over the adobo seasoning and smoked paprika. Run the seasonings onto both sides of the chicken. Now, place the butterflied chicken in the SAME pan you cooked the bacon in with the bacon grease. Saute them on a medium heat for about 5 minutes on each side until browned and the internal temperature reaches 165°F. Once the chicken is done, remove them from the pan and set them aside onto a plate.

Now, time to assemble the Monterey chicken! Preheat your oven to 400°F. Place your cooked chicken back into the cast iron or pan you cooked your chicken in (make sure it's an oven safe pan). Drizzle about a tbsp of bbq sauce over each piece of chicken and smooth it out so that it covers the whole piece of chicken. Next, take your cooked bacon and place a few pieces on each piece of chicken. Then, take the fresh pico de gallo and add a few tbsp of it onto each piece of chicken. Lastly, sprinkle the freshly shredded colby jack over each piece of chicken to cover everything. For garnish, sprinkle some sliced green onions all over the top.

Now, transfer it into the 400°F preheated oven for just about 5 - 7 minutes so the cheese can get melty. Serve & enjoy!