Make chicken-style seitan from recipe linked above. It should take about 1 hour to make. If short on time, use pre-made vegan un-breaded chicken patty or pressed tofu.

Whisk together the all purpose flour, cornstarch, paprika, black pepper, salt, cayenne pepper, onion powder, and garlic powder in a shallow bowl.

Whisk together the non-dairy milk, apple cider vinegar and flaxseed in a separate shallow bowl. Let sit for 5-10 minutes to thicken slightly.

Dip the chicken-style seitan in to the flour mixture, then in to the flaxseed mixture, and then back in to the flour mixture. Set aside until all the seitan patties have been dredged. 

Fill a medium sized pot a little less than halfway filled with vegetable oil. Once hot, add breaded seitan patty in to the fryer and cook for 6-9 minutes or until it's golden brown and crispy. Drain excess oil off on wire rack and continue until all the patties have been fried. 

Finely mince the garlic cloves. Add the garlic to a small bowl along with the remaining peanut butter mayo ingredients and whisk until well combined and creamy. If you're peanut butter isn't super creamy, add a splash of water. 

Whisk together the grape jelly and water in a small pan. Bring to a boil and then reduce to a simmer. Simmer for about 10-15 minutes or until the jelly has slightly thickened and sticks to the back of a spoon. Transfer to a bowl. The glaze thickens as it cools.

Cook the veggie bacon according to package and butter the potato buns and toast in the oven on broil or on a pan.  

Assemble the sandwich by adding a nice layer of peanut butter mayo followed by the crispy chicken, veggie bacon, another drizzle of the peanut butter mayo, and finished by a healthy drizzle of the grape jelly glaze. Close the sandwich and enjoy!!!