Combine all of the salsa ingredients in a small mixing bowl. Set aside.

Add ground chicken, remaining panko bread crumbs, egg, onion, cilantro, red pepper flakes, garlic powder, and paprika to a large mixing bowl. Mix well to combine. Form the mixture into a ball and divide it into 4 equal sections. Form each section into a 1/2-inch thick patty.

Heat a cast iron grill pan over medium-high heat.

While the pan is heating, prepare the Bang-Bang Sauce by whisking the mayo, sweet chili sauce, franks red hot, crushed garlic, and salt in a small bowl.

Spray the grill pan lightly with non-stick cooking spray. Place the chicken patties onto the pan and cook for 4 minutes. Flip the patties over and cook for 2 minutes. Add cheese slices to the tops of the patties and cook for 2 more minutes or until the burgers are cooked through. Check to be sure the internal temp of the chicken patties has reached 165°F before removing them from heat.

Lightly brush the buns with olive oil. Place the buns cut side down onto the grill pan over medium-high heat and toast until golden brown.

Place a slice of romaine lettuce onto the bun, then top with a chicken patty and salsa. Spread the Bang-Bang Sauce onto the top bun. Place the top bun on the sandwich.

Serve immediately.