Preheat the oven to 325 degrees F.

In a medium-sized bowl season 4 slices of bacon with freshly ground black pepper and toss with 1/4 cup of brown sugar.

Line a baking pan with parchment paper and place bacon on top in a single layer and press any remaining brown sugar into the bacon.

Place another piece of parchment paper over the bacon and top with another baking pan. This will help keep the bacon from curling up while cooking.

Bake for 20 Minutes and then check to see if it is golden and crispy.

Bake for another 10 to 15 Minutes and remove from the oven to crisp up.

If you want a smoky flavor use a kitchen torch to singe the edges of the bacon being careful not to catch the parchment paper on fire. I recommend using tongs to hold up the bacon when torching.

Set aside.

In a small bowl combine 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1/4 cup of chopped parsley, 2 cloves of minced garlic, 1 seeded and finely chopped serrano pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.

In a separate small bowl combine 1/2 cup of mayonnaise with half of the chimichurri sauce or as much as desired to taste.

Set the remainder of the chimichurri sauce aside.

Season 2 boneless chicken breasts that have been pounded thin with kosher salt, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin.

Spread 1-2 tablespoons of chimichurri sauce over chicken.

Place chicken on a hot griddle or a preheated grill and cook for 5 Minutes per side or until done.

Remove from pan and let rest for 5 Minutes.

Mash 1 avocado with lime juice and any remaining chimichurri sauce and set aside.