Place the chicken, basil, garlic, oil, lemon juice, salt and pepper in a non-metallic bowl and toss to coat. Cover and marinate in the fridge for 1 hour.
To make the aïoli, place the mayonnaise, garlic, lemon juice, salt and pepper in a small bowl and mix to combine. Set aside.
Heat a large non-stick frying pan over medium heat and cook the bacon for 2–3 minutes. Add the chicken and cook for a further 4 minutes. Spread the base of each bun with aïoli, top with the chicken, bacon, rocket and avocado and sandwich with the bun tops. Makes 4.