1-Lightly pound the chicken breasts to an even ½-inch thickness using plastic wrap on top to make cleanup easier.

2-Place the chicken in a large zip-top bag or shallow dish. Add 2 tablespoons olive oil, 1 tablespoon lemon juice or apple cider vinegar, 1 ½ tablespoons honey, 1 tablespoon Dijon mustard, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper.

3-Toss to coat the chicken evenly. Marinate at room temperature for 30 minutes or refrigerate up to 6 hours, rotating once or twice if marinating longer than 30 minutes.

4-Preheat grill or grill pan to medium-high heat (about 375°F or 190°C).

5-Grill the chicken for 8 to 12 minutes, flipping halfway through cooking. Add a slice of cheese near the end to melt.

6-The chicken is done when it reaches 155 to 160°F (68 to 71°C). Avoid overcooking to keep it juicy.

7-Let the chicken rest for 5 minutes before assembly.

8-Toast hamburger buns cut-side down on the grill or under a broiler if desired.

9-Assemble sandwiches by spreading Greek yogurt, Dijon mustard, and/or mayonnaise on the bottom bun. Add lettuce and tomato slices, sprinkle with salt and pepper, then layer grilled chicken and optionally onions or pickles. Top with the remaining bun and serve immediately.