In a large skillet, cook the bacon until browned but not crisp, about 8 minutes; drain grease and transfer bacon to a paper towel-lined plate.
In a medium bowl, stir together the mayonnaise, garlic, and lemon juice; reserve 1/2 cup. Stir the chipotle chile, adobo sauce, and cilantro into the remaining mayonnaise mixture; add the shredded chicken and toss.
Place the toasts on a work surface and top four slices with a spoonful of chicken salad and some arugula. Spread some of the reserved mayonnaise on both sides of another four slices of toast and set on top of the arugula; then top with the avocado slices and bacon. Spread the remaining mayonnaise on one side of the remaining four toast slices and place onto sandwiches, mayonnaise-side-down.
Slice each sandwich into four quarters and secure with toothpicks. Serve.
Recipe adapted from: www.rachaelraymag.com