In a large mixing bowl, whisk together ½ cup pickle juice, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and a pinch of salt and pepper. Make sure the mixture is well combined.

Place 4 boneless, skinless chicken breasts into the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer everything into a large zip-top bag. Refrigerate for at least 30 minutes, but ideally, marinate for up to 24 hours for the best flavor.

Heat a grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking. If you don’t have a grill, you can use a cast-iron skillet.

Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the hot grill. Cook for 4-6 minutes per side, or until the internal temperature reaches 165°F (75°C). For even cooking, avoid pressing down on the chicken while it grills.

Transfer the cooked chicken to a clean plate and cover loosely with foil. Let it rest for 5 minutes to retain its juices.

While the chicken rests, lightly butter the cut sides of 4 multigrain or brioche buns. Place them cut side down on the grill or in a skillet over medium heat. Toast until golden and slightly crispy, about 1-2 minutes.

Wash and dry 4 large lettuce leaves and slice 1 large tomato into even rounds. If desired, slice pickles or prepare additional toppings such as cheese or avocado.

Start with the bottom bun and layer on a lettuce leaf to prevent sogginess. Place a grilled chicken breast on top, followed by a tomato slice. Add any other toppings you like, such as pickles, cheese, or avocado. Spread your favorite condiments, such as Chick-fil-A sauce, mayonnaise, or honey mustard, on the inside of the top bun.

Place the top bun on the sandwich and serve immediately while warm. Pair with waffle fries, coleslaw, or a fresh salad for a complete meal.