Get two saute pans heating over medium heat while you prep your other ingredients.
Slice the peppers and onions into thin strips, set aside.
Dice the avocado and chop parsley, combine with salt and lime juice, mix to creamy spread and place in fridge.
Slice chicken into thin, about 1 inch thick, slices. Divide flours and spices between two bowls and measure out water. Set aside.
Add the 1 tbs of oil to one saute pan and add peppers and onions. Season with salt and pepper and let it cook. Saute until tender, between 10 to 15 minutes.
Add 1/2 cup of oil to other pan. Begin chicken by adding water to half of the flour and stirring to combine. Bread the chicken by dipping in fry flour/spice mix then into the wet mixture. Coat with wet mixture by dragging the chicken lightly through the batter on both sides.
Fry on both sides in the oil for 3 to 5 minutes per side or until crispy and internal temperature reads at 165°F. Remove from oil to a cooling rack to prevent sogginess while finishing other chicken. Don't overcrowd the pan, and fry in batches.
Slice the bread, spread avocado spread on bottom and place 2 to 3 pieces of chicken on top, then add peppers and onions to top. Close sandwich and serve!