1-First Step: Mise en place and quick marinate
Get everything ready: cut 500g boneless chicken thighs or breasts into bite-sized pieces. In a bowl, toss the chicken with 1 teaspoon garlic powder, 1 teaspoon paprika, salt, and pepper. Let it rest for 15 minutes to absorb flavors. While the chicken marinates, shred 150g cheese if not pre-shredded, and halve the 4 soft hamburger buns.

2-Second Step: Cook the chicken
Heat 2 tablespoons vegetable oil in a large pan over medium heat. If you like extra crunch, coat the marinated chicken pieces in 1/4 cup breadcrumbs before frying. Add the chicken in a single layer and fry for 8-10 minutes, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C for safety). Let the chicken rest 2-3 minutes after cooking so juices redistribute.

3-Third Step: Make the dynamite sauce
In a bowl, mix 1/2 cup mayonnaise, 2 tablespoons sriracha sauce, and 1 tablespoon honey. Taste and adjust: add more sriracha for extra heat or more honey for sweetness. Toss the cooked chicken in the sauce until well coated. This spicy sauce is the heart of the Cheesy Dynamite Chicken Buns flavor.

4-Fourth Step: Prepare the buns and assemble
Toast the bun halves lightly in a pan or under the broiler for 30-60 seconds to keep them from getting soggy. Stuff each bun with a generous portion of saucy dynamite chicken. Top each loaded bun with a good handful of the 150g shredded cheddar or mozzarella cheese.

5-Fifth Step: Melt the cheese
Place the stuffed buns on a baking sheet and either microwave for 1-2 minutes until the cheese melts, or broil for 1-2 minutes until bubbly and slightly golden. Watch closely to avoid burning. The cheese should be gooey and pull apart nicely.

6-Final Step: Serve and enjoy
Serve the Cheesy Dynamite Chicken Buns warm. Let them rest for a minute so the sauce and cheese set slightly, making them easier to handle. Add pickles, shredded lettuce, or a squeeze of lime if you like extra brightness. Tip: fresh, soft buns make a huge difference in texture.