Toast your Hamburger Bun (2) on the grill, in the oven or in a pan.
Flatten Boneless, Skinless Chicken Breast (2) until evenly thick, then score a criss-cross pattern.
Season Egg (3) with Dijon Mustard (to taste), Kosher Salt (to taste) and Sriracha (to taste). Whisk all together.
Dredge chicken in All-Purpose Flour (to taste).
Dredge in the egg mixture.
Dredge in Panko Breadcrumbs (to taste).
Fry in hot Peanut Oil (1/2 cup) – if the breasts are if very thick, cook on the first side covered, then uncover and flip.
Once crisp and golden on one side, turn and cook on second side uncovered, when almost cooked, discard the oil and add some Butter (6 tablespoon) to finish cooking.
Plate Lettuce (to taste), Hummus (to taste) and bottom-half of bun.
Add one chicken breast.
Top chicken with Guacamole (to taste), Hot Chili Relish (to taste), Lettuce (to taste) and fried egg. Finally, add top half of bun.