Place chicken breasts between parchment paper and pound to about ¼-inch thickness. Season both sides with salt, pepper, garlic powder, and paprika.

In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, parsley, garlic powder, salt, and pepper. Set aside.

In another bowl, gently combine bacon, avocado, tomato, and 2 tablespoons of the herb mayo to create a slightly chunky filling.

Lay chicken flat and place one slice of Swiss cheese in the center. Spoon filling evenly over the cheese, then roll tightly, tucking in the sides. Secure with toothpicks if needed.

Set up a breading station: flour in one bowl, eggs whisked with milk in another, and breadcrumbs in a third.

Roll each chicken bundle in flour, dip into egg mixture, then coat generously in breadcrumbs, pressing to adhere.

Heat oil in a large skillet to 350°F. Fry chicken roll-ups seam-side down first, cooking 3–4 minutes per side until golden brown and internal temperature reaches 165°F.

Transfer to a sheet pan. Sprinkle lightly with additional Swiss cheese if desired and broil for 1–2 minutes until melted.

Warm remaining herb mayo slightly and drizzle over the chicken just before serving.