Into a gallon zip lock bag add the mayonnaise, honey, Dijon mustard, lemon juice, minced garlic, kosher salt and black pepper. Seal the bag and then shake until the marinade is well combined. Place the chicken cutlets into the zip lock bag, seal it and give it another shake to coat the chicken. Allow to marinate in the refrigerator for 6-12 hours for best results.

In a large skillet over medium-high heat, add a generous amount of olive oil to the bottom of the pan and place chicken cutlets into the skillet. Allow them to sear for 4-5 minutes or until a golden-brown crust has formed. Flip the chicken and cook for an additional 7-8 minutes until the internal temperature reaches 165 degrees. Top with bacon and shredded cheese then allow the cheese to melt. Serve & enjoy!