Make guacamole, cook bacon, and prep all ingredients before you begin to grill.
GUACAMOLE: In a medium bowl, mash the avocados with a fork (I like my guacamole a little chunky). Stir in lime juice and Pico de gallo; season with salt and pepper. Cover with a lid and refrigerate until ready to serve.
Cook bacon in a large skillet until crisp; remove to a paper towel lined plate to remove excess grease.
Preheat your outdoor grill to medium.
Cut chicken in half lengthwise so you have 4 pieces, Season the chicken on both sides with your favorite rub. Place the chicken breasts on the preheated grill. Cook for 3-5 minutes, and then flip to the other side. Brush with BBQ sauce. Cook for another 3-5 minutes. Brush the other side with BBQ sauce. (Use a thermometer to check for doneness, the internal temperature should be 160 degrees.)
Meanwhile, brush the onion slices with olive oil, season with salt and pepper and add to the grill with the chicken; cook for about 4-5 minutes flipping once.
Toast the hamburger buns along with the onions. Remove from the heat.
To Assemble: Spread a little BBQ sauce on the bottom bun. Top with a lettuce leaf, grilled onion, grilled chicken breast, pepper jack cheese, tomato and bacon. Spread guacamole on the top bun and cover the burger. Spear with a bamboo stick to hold everything together. Now devour!