Preheat oven to 375 degrees F. and line a baking sheet with foil. Lay out bacon strips and bake for 15 minutes. Remove bacon and brush liberally with Stubbs Spicy Bar-B-Q sauce. Return to oven and bake for another 7-10 minutes. Let bacon cool.
Slice onions and peppers very thinly. Leave seeds in peppers. Be sure to wear gloves or wash your hands very well after slicing peppers. They are very spicy and can burn your eyes.
Whisk together cornstarch and beer in a separate bowl and add onions and peppers. Coat well in the corn starch topping.
Preheat oil in a shallow pot or deep cast iron skillet for frying. You don’t need a ton of oil, a few cups will work. Heat to 350 degrees F. Add pepper mix in small batches and fry until light golden brown. You know they are done when they stop sizzling.
Remove fried topper from the oil and drain on a paper towel. Season immediately with kosher salt. Repeat until all your peppers are fried.NOTE: After you fry this stuff in the oil, the oil will actually be spicy. Don’t reuse it unless you want the following things to be spicy as well!
Slice chicken breasts into thin fillets about 3 ounces each. These will grill quickly and stack easily on a sandwich. Season the chicken with salt, pepper, cumin, and chili powder.
Grill the chicken (and halved jalapenos) over medium-high heat for about four minutes per side. When you flip the chicken, add a liberally brushing of Stubbs Spicy BBQ sauce to the chicken.
Assemble the sandwiches by adding ripe avocado to a bottom bun (grilled). Top with two pieces of the spicy BBQ chicken, spicy bacon, grilled jalapenos (remove seeds optional), and a handful of the crispy pepper topper. Serve while warm with lots of cold drinks!