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1
Mix together mayonnaise and Sriracha in a small bowl; set aside.
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2
To make the brine, in a small, shallow bowl whisk together the the water, salt, and sugar until the solids are dissolved.
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3
Pound each chicken breast to a 1/2 inch thickness.
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4
Place the chicken breast slices in the brine and refrigerator for 30-60 minutes.
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5
While the chicken is brining, assemble the rub by mixing together paprika, garlic powder, onion powder, thyme, oregano, cumin, salt, black pepper, and cayenne pepper in a small bowl.
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6
Remove chicken from brine and pat dry.
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7
Brush the chicken slices lightly with olive oil, then sprinkle evenly with the spice mixture.
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8
Flip the chicken over and repeat.
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9
Clean and oil the grate.
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10
Brush onion slices lightly with olive oil on both sides.
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11
Season with salt and pepper.
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12
Grill onions and pepper, turning occasionally, until peppers are completely charred all over and onions until charred on both side and slightly softened, 5-8 minutes total.
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13
Remove from grill and place pepper in a paper or Ziploc bag and seal.
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14
When the pepper is cool enough to handle, about 5 minutes, remove skin and slice into 1/8-inch strips.
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15
Remove skewer from onion and separate into individual rings.
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16
Place chicken slices on grill and cook over high heat until first side is blackened, 3 to 5 minutes.
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17
Flip and place slice of cheese over chicken and grill until second side is blackened and chicken is cooked through, 3 to 5 minutes longer.
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18
Remove from grill and allow to rest for 5 minutes.
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19
While the chicken is resting, place rolls on the grill, cut side down, and grill until lightly browned.
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20
Remove from grill, spread top side of bread with Sriracha mayonnaise and assemble sandwich with the chicken, onion rings, pepper slices, and lettuce.
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21
Serve immediately.
