Trim any excess fat from the chicken breasts. If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly. Pat dry with paper towels.

Make spice rub

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and kosher salt. Mix thoroughly.

Brush both sides of the chicken with 1 tablespoon olive oil. Sprinkle the spice rub evenly over both sides of the breasts, pressing gently so the rub adheres.

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon unsalted butter and let it melt and foam.

Place the chicken in the hot skillet. Cook undisturbed for 3–4 minutes until a dark crust forms (the blackened effect). Flip and cook the second side 3–4 minutes, or until internal temperature reaches 165°F (74°C). If using very thick pieces, reduce heat to medium and continue cooking a few more minutes to avoid burning the exterior before the center cooks.

Remove chicken to a plate and let rest 5 minutes. This keeps juices in and lets carryover cooking finish.

Willie Sauce (Spicy Mayo-Smoked Spread)

In a small bowl combine mayonnaise, Creole or Dijon mustard, hot sauce, lemon juice, smoked paprika, minced garlic, honey, salt and black pepper. Whisk until smooth and taste; adjust hot sauce, honey, or lemon for preferred heat/tang balance. Chill in refrigerator while chicken cooks to allow flavors to meld.

Toppings & Assembly

Prepare buns by spreading softened butter on cut sides. Toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Watch carefully to prevent burning.

Slice rested blackened chicken into 1/4–1/2-inch thick slices.

Spread a generous tablespoon of Willie sauce on both cut sides of each toasted bun.

Layer bottom bun with lettuce leaf, 2–3 slices of blackened chicken, tomato slice, a few rings of red onion and pickles. Spoon additional Willie sauce over the chicken if desired. Top with the bun crown.

Serve immediately with lemon wedges on the side for squeezing over the chicken if desired.