Prepare marinade in a shallow dish by combining the soy sauce, lime juice, Worcestershire sauce, garlic, olive oil, agave, cumin, and dijon; whisk until well blended.

Place the chicken thighs in the marinade and turn to coat. Cover and refrigerate for at least one hour, turning the meat at least once.

Preheat your Traeger Flatrock griddle in two zones to medium heat.

Arrange the bacon slices on one zone of the hot griddle and cook until just crisp. Transfer the bacon to a paper towel-lined plate and scrape off most of the bacon grease.

Remove the chicken from the marinade and place it on the section of the hot griddle where you just cooked the bacon.

Make the horseradish ranch sauce by mixing together the mayo, horseradish, ranch mix, buttermilk, hot sauce, and parmesan. Taste and adjust seasoning.

Slice the tomatoes, wash and cut the lettuce into large pieces, and slice the red onion.

Slice the hoagie rolls in half, leaving the edge intact, and brush the inside with 1/2 tsp mayonnaise.

Flip the chicken and continue cooking until it reaches an internal temperature of 150°F.

Add slices of Cabot Vermont Sharp Cheddar cheese on top of each chicken piece on the griddle.

Cover the chicken and cheese with a cooking dome and continue cooking until the internal temperature reaches about 160°F and the cheese is fully melted.

Allow the chicken to rest on a loosely tented plate for about 5 minutes.

Toast the hoagie roll until golden brown.

Put 3-4 pieces of chicken and cheese on top of the vegetables on your cutting board. Add a few slices of bacon and a few spoonfuls of the prepared sauce.

Using a cleaver, chop the ingredients until even bite-sized pieces are achieved and combined.

Scoop the chopped chicken, cheese, and vegetables into the prepared hoagie rolls. Serve while hot.