Cook the bacon in a large pan over medium-high heat until the fat is rendered and the bacon is crisp, stirring occasionally. Transfer the cooked bacon to a paper towel lined plate and set aside. Drain all but 1 tablespoon of the bacon fat into a bowl and set aside.

Pound the chicken to and even 1/4 inch thickness between two pieces of plastic wrap (this is key to getting it to cook evenly and for a juicy finish). I often use a rolling pin or large bottle in this task. Add the chicken to the pan with the bacon grease and cook in a single layer and cook for 2-5 minutes per side, or until cooked through. Let rest 5 minutes and then dice into 1/4-inch cubes, set aside.

Add the reserved bacon fat and remaining dressing ingredients to a blender and blend until completely smooth and emulsified. Adjust seasoning to taste with more pickle juice, if desired. Set aside.

Add the cabbage, cheese, avocado, tomatoes, onion, pickles, and chicken to a large bowl. Pour over the dressing and toss gently to coat evenly. Sprinkle the bacon on top and serve.