Add mayonnaise and honey to a medium-size bowl and mix till mixture turns to a clear light golden brown.
Thinly slice the pear then squeeze lemon on pear slices on cutting board, ensuring the pears to not turn color.
Place pears into bowl with honey mayo glaze and add walnuts. Toss lightly and place in refrigerator.
Cut two slices of brie about 3 inches long and set aside.
Fry the pancetta on medium heat in a small sauté pan until crispy. Set aside.
Place chicken breast on cutting board and season with sea salt, pepper, paprika, chili powder, onion powder.
Grill or pan roast chicken to an internal temperature of 170 degrees and set aside.
Using olive olive oil and a medium sauté pan on low, toast Kings Hawaiian Mini sub until golden brown.
Toss baby arugula and balsamic dressing in a small bowl.
Place Arugula on bottom bun then chicken followed by the brie, then pancetta and top with chilled walnut and pear salad. Place top bun on.