Remove the meat and skin from the rotisserie chicken and shred into bite-sized pieces.

Preheat a griddle or large skillet over medium heat. Drizzle with avocado oil.

Add the shredded chicken, green chiles, and pickled jalapeños to the griddle. Sprinkle with taco or fajita seasoning and cook for about 5 minutes, stirring occasionally.

Add the diced tomato and shredded cheese. Cook until the cheese melts and becomes lightly golden and crispy in spots.

Spread mayonnaise on the cut sides of the bolillo rolls. Place them cut-side down on the griddle and toast for about 2 minutes, until golden.

Transfer the chicken mixture onto the bottom halves of the rolls. Remove bread from the griddle.

Top the chicken with shredded lettuce, cilantro, and diced onion.

Close the sandwiches with the top halves of the rolls, slice in half, and serve immediately.