Slice chicken thighs thinly. Add to a large mixing bowl and season with poultry seasoning, onion powder, garlic powder, smoked paprika, chicken bouillon paste, kosher salt, and black pepper. Mix together and ensure that all of the chicken is coated.

In a small bow, combine garlic paste and mayo in a small bowl. Mix together and set aside.

Add olive oil to a large skillet over medium heat. Once the skillet is warmed, cook the sliced chicken thighs, about 5-7 minutes, until golden brown and thoroughly cooked (internal temperature of the chicken should be 165 degrees F). Remove from the skillet and place on a plate to rest.

Add 2 tbsp butter to the skillet and add the yellow onions, peppers, and sugar. Season with salt and pepper. Cook for 8-10 minutes, until slightly softened and browned. Once the peppers and onions have softened, add the chicken back into the skillet and mix everything together. Pour in the Worcestershire sauce and continue to cook for 2-3 minutes.

Preheat the oven to the broil setting.

Add 2 tbsps butter to a skillet and allow it to melt completely over medium heat. Cut the hoagie rolls in half and place the inside of the roll flat onto the skillet. Toast for 3-4 minutes. (depending on the size of the skillet, you may have to do 1 roll at a time). Then add 1-2 tbsps mayo and slather the inside of the roll. Top with two slices of cheese. Broil the rolls for 1-3 minutes until the cheese has fully melted, watch closely.

Scoop the chicken and vegetables onto the hoagie roll. Garnish with banana peppers.