Pound chicken breast in freezer wrap until nice and even, about a 1/4 inch or so. Heat oil over medium heat in cast iron or stainless steel frying pan. Sprinkle chili powder, garlic pepper and lemon pepper lightly over breast.
Carefully place breast spice side down in hot oil. Cook about 6 minutes, sprinkle top side of breast and turn. Cook for another 5-6 minutes. Check for any pink inside. You can cover the pan if the oil is spitting.
Cut breast in half when done. Put on plate. Cover with guacamole then top with picante.