1. In a large bowl, combine the ground chicken, chopped chipotle peppers, adobo sauce, diced red onion, minced garlic, smoked paprika, cumin, lime juice, honey, salt, black pepper, and chopped cilantro. Mix gently but thoroughly — Mama Lou always reminded me, “Don’t overwork the meat, or it gets tough like old shoes!”
2. Divide the mixture into 4 equal portions and shape each into a patty about ¾ inch thick. Press a slight indentation in the center of each patty to prevent puffing during cooking.
3. Preheat your grill or skillet over medium-high heat. Brush the grill grates or pan with olive oil to prevent sticking.
4. Place the patties on the grill or skillet. Cook for about 5-6 minutes on the first side without moving them — you want that nice sear and caramelization.
5. Flip the patties carefully and cook for another 5 minutes. If you’re adding cheese, place a slice on each patty during the last minute and cover with a lid to melt.
6. While the patties cook, lightly toast your buns on the grill or in a toaster — I learned this trick from Ouma, who swore a toasted bun was the secret to a perfect burger experience.
7. Assemble the burgers by spreading mayonnaise or chipotle mayo on the bun bottoms, layering lettuce, the fiery chipotle chicken patty, tomato slices, and avocado or guacamole. Top with the bun crown and serve immediately.

One of my favorite memories is watching Ouma carefully balance her burger with the perfect amount of guacamole — a little messy, but always worth it. These steps will guide you to that same joyful moment.