In a large ziptop bag, add 2 tablespoons of olive oil, Calabrian chiles and salt.
Place chicken breasts in the bag and seal. Massage chicken with the marinade and let rest in the fridge for 10-15 minutes.
While chicken marinates, place goat cheese, sundried tomatoes and remaining 2 tablespoons of olive oil in a bowl. Whisk together until smooth and creamy. Set aside.
Heat a medium skillet over medium heat and add chicken. Cook for approximately 5-6 minutes per side until golden and cooked through. Remove from heat and cover. Let rest for 10 minutes.
Using 2 forks, shred the warm chicken into bite-sized pieces and toss with remaining juices from the skillet.
To assemble sandwich, top bread with goat cheese mixture and pile shredded chicken on top.
Place a small handful of arugula on top of chicken.
Spread garlic aioli on the remaining slice of bread and top the sandwich.
Slice in half and dig in for a spicy (but not too spicy) indulgence!
