Cut each large chicken breast in half and pound each half until it is about 1/2 inch thick.

Place the chicken breasts in a shallow pan.

Pour enough marinade to cover them about halfway.

Turn over and generously coat both sides of each breast with the marinade.

Cover and let set in the fridge for at least an hour.

Mix light mayonnaise/Miracle Whip with cayenne pepper, paprika, and curry powder to make the mayo sauce.

Mix well and set aside to let the flavors blend.

Pre-heat the grill on medium heat.

Place all 4 chicken breasts on the grill after marinating.

Cook each side for 5-7 minutes, applying extra marinade to each side if desired.

Prepare each bun with 1/2 to 1 Tbsp of the Mayo spread on each side of the bun.

Place a leaf of lettuce on the top part of each bun.

Take 4 whole peppers and slice them open so they lie flat and set them aside.

Once the chicken is almost done (150-160*F internal temp, or 5-6 minutes on each side), place a slice of Colby Jack cheese on each breast.

Cook for an additional 1-2 minutes until the cheese starts to melt.

Place the finished chicken breasts on the lower half of the bun and top each one with a pepper.

Close up the sandwich and enjoy.