Combine smoked paprika, onion powder, garlic powder, cayenne pepper, dried oregano, kosher salt, black pepper, and sugar in a small bowl. Slice the chicken breasts horizontally into even 1/2-inch thick cutlets, then pound them gently to ensure uniform thickness—this helps them cook evenly and quickly. Generously coat both sides of each cutlet with the spice mixture, pressing the seasonings gently so they adhere well. I like to let the seasoned chicken sit for a few minutes before cooking; it helps the flavors penetrate the meat.

Heat olive oil in a large skillet over medium-high heat until it shimmers and is nearly smoking—this high heat is essential for developing that signature blackened crust. Carefully place the seasoned chicken cutlets in the hot pan and resist the urge to move them; let them cook undisturbed for 5-6 minutes until a dark, charred crust forms. Flip the cutlets and cook the other side for another 5-6 minutes until the internal temperature reaches 165°F. Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

While the chicken rests, melt unsalted butter in a separate skillet over medium heat and toast the brioche buns until they're golden brown on the cut sides—this adds texture and prevents them from getting soggy. Spread the lemon juice-infused mayonnaise on the toasted inside of both bun halves. Layer the pickles on the bottom bun, then top with a blackened chicken cutlet, and close the burger with the top bun. I find that toasting the buns while the chicken is cooking keeps everything warm and ready to serve at the same time.