Preheat your oven to 400°F (200°C). Slice the ciabatta loaf horizontally and place it cut-side up on a baking sheet. Drizzle olive oil over the inside surfaces. Toast for 8-12 minutes until golden brown.

Combine kosher salt, oregano, black pepper, garlic powder, paprika, onion powder, and cayenne in a small bowl to create a seasoning blend.

Pat chicken cutlets dry with paper towels, drizzle with olive oil, and rub the seasoning all over.

Heat a large skillet over medium-high heat and add olive oil. Cook the seasoned chicken cutlets for about 3 minutes on each side until golden brown and cooked through. Set aside.

Crisp the prosciutto in the same skillet for about 1-2 minutes until golden and crispy. Set aside.

Mix mayonnaise, lemon juice, minced garlic, and a dash of salt and pepper in a bowl to create the aioli.

Assemble the sandwich by spreading half of the aioli on the bottom half of the toasted ciabatta. Layer with lettuce, onion, tomato, chicken, mozzarella, and prosciutto. Drizzle remaining aioli on top.