Start by ensuring your chicken is ready. I prefer to cut the chicken into thin strips. This helps it cook faster and lets those flavors mingle. Season generously with salt, pepper, Italian herbs, garlic powder, and smoked paprika. Make sure every piece is coated—flavor is key!

In a skillet, heat 1 tablespoon of avocado oil over medium-high heat. Wait for it to shimmer a bit. A hot pan will give your chicken that lovely golden crust.

Add the seasoned chicken to the skillet. Allow it to sear for about 5-7 minutes without stirring too much. This step locks in moisture. You want it beautifully browned before giving it a flip to sear the other side. Once cooked through, remove it from the pan and set it aside.

In the same skillet, add another tablespoon of avocado oil. Toss in the sliced onions and bell peppers. Sauté them for about 5 minutes until they start to soften. Keep stirring occasionally. The sweetness of the veggies emerging is something special.

Once your veggies have softened, return the chicken to the skillet. Toss everything together, adding in the baby spinach. The heat will wilt the spinach perfectly. You can even let it cook for another minute so everything combines beautifully.

Now, it's time to get cheesy! Lay the provolone slices over the chicken and veggies. Cover the skillet for a couple of minutes. The steam will help melt that glorious cheese.

While the cheese is melting, slice the sausage rolls horizontally. You don’t want to cut all the way through—just enough to open them up. Toast them lightly if you like a bit of crunch. Once the cheese has melted, carefully spoon the cheesy chicken mixture into the rolls.

Serve your chicken Philly cheesesteak hot, perhaps with a side of fries or coleslaw. Get your napkins ready; it's going to be a delicious and messy adventure!