Chicken Burgers on Pretzel Buns

In a small bowl, mix together the paprika, salt, and garlic powder.

Prep chicken by removing the tenders if they’re attached. And if the pieces are much larger than your hand, slice in half, then butterfly each half so that it is thinner. Place pieces on a baking sheet; including the tenders. Evenly cover with the spice mixture on both sides.

Use a grill pan or a large sauté pan, heat over medium-high heat, then add the oil. Add the pieces of chicken in one layer in the pan. Cook until deeply golden brown; about 6 - 8 minutes adjusting the heat down if needed.

Flip to cook the other side.

Meanwhile, slice the tomato into rounds. Slice the onion into thin half-moons. When the chicken pieces have flipped you can add them to the pan if you have enough room. If not, hold off until the chicken is done.

After the chicken has flipped, cook for about 2 minutes, then add the cheese on top and let it melt as the second side cooks through. When done, remove to a plate.

If you were able to fit it, cook the onion and tomato now. Don’t move the tomato around too much, you just want to sear one side then carefully flip and remove to a plate.

Stir together the mayo and the sriracha.

Spread sauce on pretzel buns. Add leaves of clean lettuce. Top with pieces of chicken to make a sandwich to taste - depending on how you sliced the chicken you may have between 1 - 4 pieces of chicken.

Slice cucumber into rounds. Toss in a bowl with a pinch of salt and balsamic vinegar.

Top the sandwiches with onions, tomato and add the bun lid. Slice in ½ and serve with cucumbers.