In a small bowl, combine vegan mayonnaise, minced chipotle, adobo sauce, lime juice, maple syrup, smoked paprika, garlic powder and salt. Whisk until smooth and homogenous. Taste and adjust heat/sweetness with more chipotle or maple as desired. Refrigerate until assembly (at least 15 minutes).

Prepare the vegan protein ('chck’n')

Pat the vegan strips dry with paper towel. If using larger pieces, cut to sandwich-appropriate width.

Batter / dredge

In a shallow bowl whisk together all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, vegan chicken seasoning, salt and black pepper. Add the plant milk to another shallow bowl to create a wet dredge.

One at a time, dip each vegan strip into the plant milk, letting excess drip off, then press into the flour-spice mixture to coat both sides. Shake off excess. For a crisper coating, double-dip: back into milk and then into flour again.

Heat a large skillet over medium heat. Add neutral oil and let warm until shimmering but not smoking (about 1 minute).

Place coated vegan strips in a single layer (do not overcrowd). Pan-fry 3–4 minutes per side until golden brown and heated through. Transfer to a wire rack or paper towel-lined plate. If coating is browning too quickly, reduce heat slightly and cover for a minute to ensure interior heats through.

Season hot strips lightly with a pinch of extra salt if desired.

Toast buns & melt cheese

Split ciabatta buns and butter cut sides lightly with vegan butter.

Heat a clean skillet over medium heat or use a griddle. Place buns cut-side down and toast 1–2 minutes until golden and crisp.

Lower heat to low. Place vegan mozzarella slices on the bottom halves of the toasted buns and cover the skillet for 30–60 seconds to gently soften/melt the cheese (or broil briefly if using an oven). Remove cover once softened.

Assemble sandwiches

Spread about 2 tablespoons of the chilled vegan chipotle mayo on both the top and bottom halves of each toasted ciabatta (approximately 1/4 cup mayo per sandwich total).

Place 2 softened vegan mozzarella slices on the bottom bun (if not already placed during melting step).

Layer 3 ounces (about one quarter of the cooked strips) of the hot vegan 'chck’n' over the mozzarella.

Top the protein with 2 leaves of leaf lettuce and 3 pickle slices per sandwich. Add cilantro if using.

Close sandwich with the top bun and press gently. Slice in half if desired and serve immediately.