In a small bowl add smoked paprika, oregano, garlic powder, kosher salt, onion powder, cumin, white pepper, chipotle, and cayenne. Mix together until the spices are well combined and set aside.
Blackened Chicken Breasts
In a large bowl, add the butterflied chicken breast, canola oil, and all of the blackening spice. Using tongs, turn the chicken breasts over a few times to fully coat them in the spice & oil. Cover the bowl and refrigerate for 20 minutes to marinate.
After the chicken breasts have marinated, in a large deep skillet, pour the chicken breasts and all of the spice/oil mixture into the pan.
Over medium heat, cook the chicken breast until well done, flipping regularly, about 15-20 minutes.
(Optional) Turn the heat to low and add the cheese onto the chicken breasts. Cover the pan with a lid and let the cheese melt for 1-2 minutes.
Remove chicken breasts from the pan and transfer them to a plate lined with paper towel to remove excess oil. Set aside until you are ready to assemble the sandwich.
Salsa Aioli
In a small bowl, combine the mayonnaise and salsa. Stir well to fully combine and set aside.
To Assemble
Spread about ½ Tablespoon of the Salsa Aioli on both the top and bottom of the hamburger bun. Layer on one of the chicken breasts, tomato, red onions, and lettuce. Repeat with all of the hamburger buns and chicken breast until all of the sandwiches are built. Serve & Enjoy!
Notes
Serves well with yam fries.
Cooked blackened chicken breasts will last in the refrigerator, in an air tight container, for 1-2 days.