Combine jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon of salt in a medium mixing bowl.

Place chicken breasts and red bell peppers in a resealable gallon bag.

Pour the marinade over the chicken and peppers.

Marinate in the refrigerator for 4 to 8 hours.

Heat grill to high.

Remove chicken from the marinade and place on the grill.

In a small mixing bowl, combine flour, the remaining 1 teaspoon of salt, and garlic powder.

Heat canola oil to 350 degrees F in a pan.

Remove bell peppers from the marinade.

Dredge the peppers in the flour mixture.

Fry the peppers until crispy.

Drain the fried peppers on paper towels.

Cook the chicken thoroughly on both sides.

Remove chicken from heat and cover. Let sit for 5 minutes.

Thinly slice or shred the chicken.

Lightly toast kaiser rolls.

Spread mayonnaise evenly among the rolls (optional).

Stack evenly with lettuce or cabbage, red onion (optional), chicken, fried peppers, and provolone cheese (optional).

Serve and enjoy!