Jerk chicken breast sandwich with cheddar, bacon, and creamy sriracha sauce

I dried off a boneless skinless chicken breast, covered it in Badia Jamaican jerk seasoning, then put it in the fridge to sit for an hour or two. Meanwhile, I mixed up the creamy sriracha sauce (mayo, sriracha, granulated garlic, onion powder, freshly ground black pepper, ground cayenne, salt, lemon juice, and lime juice) and fried up a couple of slices of thick-cut hickory smoked bacon in my cast iron skillet. After I started cooking the chicken in the bacon grease, I preheated the oven and threw in some frozen fries. I pulled the chicken from the pan at an internal temp of 161 Fahrenheit, topped it with a slice of sharp cheddar, and sat it on a plate in the microwave to rest while I prepped the bun and let the fries finish cooking. Hamburger bun (comically undersized for the chicken) was buttered and seasoned with granulated garlic, then toasted in a warm pan. Assembled the sandwich by coating the bottom bun with the creamy sriracha, adding some iceberg lettuce from a bag of salad mix, placing the chicken breast on top of the lettuce, then three half-strips of bacon, a drizzle of the creamy sriracha, and the top bun. I seasoned the fries with garlic salt and enjoyed a very tasty (and messy) sandwich.