||Transfer chicken to a gallon-size zip top bag. Add 1 chopped chipotle pepper, 3 tablespoons chipotle sauce, garlic, lime juice and Adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill.
||In small bowl, stir together mayonnaise and 1 tablespoon chipotle sauce until well combined; cover and set in refrigerator until ready to use.
||Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill.
||To assemble each sandwich, spread both cut sides of roll with 1 tablespoon reserved chipotle mayonnaise. Add chicken to bottom of roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.