Make the mayonnaise:
In a small bowl, stir together the mayonnaise and chipotle paste. Cover and chill until needed.
Make the sandwiches:
Heat the oil in a wide skillet set over medium heat until it shimmers, then add the tempeh strips and fry on the first side until golden, 1-2 minutes. Flip and fry on the second side until golden, 1-2 more minutes. Remove from the heat and keep warm.
Spread the chipotle mayonnaise in a thin coat on each of the four slices of toasted bread. Top with avocado, tomato, onion, bacon, kimchi, sprouts, and lettuce.