In a blender combine fresh garlic, olive oil, red onion, parsley, red pepper flake, paprika, basil, red wine vinegar, and lemon juice. Blend until combined evenly. Pour marinade in ziploc and place chicken in ziploc, seal and marinate from anywhere to 4-24 hours.
After chicken is done marinating, grill on high heat for 10-15 minutes or until cooked entirely. Salt and pepper both sides as desired, let cool for 10-15 minutes and slices in long strips to fit sandwich bread.
Grab 2 slices of the bread and spread on one slice 1-2 tbsp of pesto and the other slice with 1-2 tbsp of softened cream cheese. To the pesto bread addd the sliced chicken and the halved tomatoes. Then add half of the avocados and half of the sprouts. Add two leaves of basil and two strips of bacon. Now place the cream cheese bread on top of the rest of the sandwich.
Repeat with the remaining bread and ingredients, then eat and enjoy!