1. Grill the Chicken Tenderloin:

– Season the chicken tenderloin with salt and black pepper.
– Heat a grill pan over medium heat and lightly coat with olive oil.
– Grill the chicken tenderloin for about 6-7 minutes on each side, or until fully cooked.
– Remove from heat and let them rest.

2. Prepare the Avocado Spread:

– In a medium bowl, mash the avocados with the lemon juice.
– Season with salt and black pepper to taste. Set aside.

3. Poach the Eggs:

– Fill a medium saucepan with water and bring it to a gentle simmer. Optionally, add a splash of vinegar to help the eggs hold their shape.
– Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon and carefully slide one egg into the center.
– Poach the egg for about 3-4 minutes, or until the whites are set but the yolk remains runny.
– Use a slotted spoon to remove the poached egg and place it on a paper towel to drain. Repeat with the remaining eggs.

4. Assemble the Toast:

– Spread the mashed avocado mixture evenly over the toasted bread slices.
– Slice the grilled chicken tenderloin and layer it over the avocado spread.
– Place a poached egg on top of each slice of chicken avocado toast.

5. Serve:

– Sprinkle with red pepper flakes for a touch of heat, or drizzle with balsamic glaze for extra flavor.
– Garnish with fresh herbs, and serve immediately.