In a medium bowl combine 1 cup mayonnaise, 1 tablespoon sour cream, 2 tsp fresh lime juice, 1 tsp finely chopped chipotle in adobo, 2 tsp finely chopped cilantro, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper. Whisk until smooth. Taste and adjust lime, salt, or chipotle to preference. Refrigerate at least 15 minutes to let flavors meld while you prepare the chicken.

Dry Rub & Chicken Prep

Prepare chicken

If breasts are thick, butterfly or pound to an even thickness about 1/2 inch. Pat dry with paper towels. In a small bowl mix 1 tsp paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt and 1 tsp black pepper. Rub both sides of the chicken with 2 tbs olive oil, then evenly coat with the dry rub.

Preheat a large skillet or grill pan over medium-high heat until hot. Lightly oil the pan if not nonstick.

Cook Chicken

Sear and finish

Place the seasoned chicken breasts in the hot skillet (or on the grill). Cook 4-5 minutes without moving until a golden crust forms. Flip and cook an additional 4-5 minutes, or until internal temperature reaches 165°F (74°C). If breasts are thick, cover pan and lower heat to medium to finish cooking through.

During the last 1–2 minutes of cooking, top each breast with approximately 1 oz (slice) of pepper jack cheese so it melts. Remove chicken to a cutting board and let rest 5 minutes before slicing.

Assemble Sandwiches (The Works)

Warm buns or rolls briefly in the oven or in the skillet, cut side down, until lightly toasted (1–2 minutes).

Spread about 1.5 tablespoons of Baja sauce on the top and bottom of each bun. Drizzle about 1/2 teaspoon hot sauce on the bottom bun (adjust to taste).

Slice rested chicken breasts into 4 pieces (or thin slices). Place a portion of chicken on each bottom bun, ensuring each gets melted pepper jack.

Top chicken with shredded lettuce (about 1/4 cup per sandwich), a slice of tomato, a sprinkle of sliced red onion (about 1 tablespoon), 1/2 tablespoon pickled jalapeños, and about 2 tablespoons diced avocado or guacamole. Scatter fresh cilantro leaves and squeeze a little lime juice from the wedges over the topping.