Combine all the dressing ingredients in a small bowl; season, to taste, with salt and pepper and refrigerate until ready to use(I made this 3 hours before dinner for the flavors to mix). Pre-heat the oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp, about 20 minutes. Let cool, then halve the slices. Pre-heat an outdoor grill or grill pan (or a large cast iron skillet) to medium-high.

In a baking dish, whisk together the EVOO, lemon juice, garlic, chili pepper, thyme, parsley, salt and pepper. Add the chicken and let marinate for 10 minutes. Grill the chicken, turning occasionally, until cooked through, 10-12 minutes. Let rest briefly, then slice. Add butter to tops and bottoms of English muffins and toast in the oven. Arrange the chicken on the English muffin bottoms. Layer each with two half-slices of bacon crisscrossed in an “X,” some lettuce, tomato, onion and cheddar cheese(if using) dressing and a muffin top.