Combine the olive oil, paprika, coriander, garlic powder, onion powder, oregano, salt and pepper in a medium bowl until combined. Add the chicken thighs and mix until fully covered. Transfer to an airtight container, cover, and place in the refrigerator to marinate for at least 4 hours, overnight is best.

Heat a flat pan, with nonstick spray, over medium-high heat. Place the chicken on the pan and cook until cooked through, about 10 to 15 minutes. Transfer to a plate and let rest.

To set up a sandwich, prepare a small baking sheet with aluminum foil. Place the chicken thigh on it and top with a piece of muenster cheese. Place under a broiler and heat until the cheese has melted, about 2 minutes. Remove from the oven.

Take a slice of bread and cover with avocado, lightly press down. Take another slice of bread and spread a generous portion of mayo. Top with artichoke hearts and cucumber.

Top with lettuce, the chicken thigh, and the tomato slices. Top with the avocado covered sliced bread and serve.