Add shallot, garlic, fish sauce, sesame oil, brown sugar, maple syrup, chipotle sauce, salt, and pepper in a blender or food processor. Pulse until combined. Add marinade to the chicken slices in a bowl or ziplock bag and place in the refrigerator for at least an hour (or overnight).

Heat olive oil in a large skillet over medium high heat. Add the chicken pieces in batches. Don't add it all at once or it won't brown well.

Sear the chicken for 2-3 minutes, then turn and sear on the other side for an additional 1-2 minutes. Remove to a plate and keep warm while you cook the remaining chicken.

Put chicken on a sheet pan and cook under broiler for 1-2 minutes, or until it just starts to char.

Spread thin layer of butter or mayonnaise on one side of each bread slice. Place four slices buttered side down on parchment paper.

Top each slice of bread on the parchment with once slice of gouda and one slice of havarti. Top the cheese with thinly sliced guava paste (cover the sandwich completely). Then top each with 2-3 oz of charbroiled chicken. Top each with remaining bread slices, buttered side up.

Cook sandwiches in a non-stick skillet or preheated sandwich grill over medium heat for 2-3 minutes on each side, or until golden brown and the cheese is melted.