Julienne chicken thighs; saute in skillet in chorizo drippings.
Crack eggs one at a time into a small bowl and whisk. Pour egg into a hot non-stick skillet and tip skillet to spread egg out. Cook until egg is almost set; flip and cook a few seconds longer. Repeat with remaining eggs.
Heat refried beans.
Cut bolillos in half lengthwise and spread with mayonnaise. Toast face down in hot skillet.
To Assemble Sandwiches
Spread one half of sandwich bun with refried beans. Layer one slice of ham, chorizo, chicken, egg, a thin slice of Queso fresco, two slices of tomatoes, 5 slices of avocado, jalapeno peppers and 1/2 c. lettuce. Wrap in foil to keep warm.