Mayo-marinated pan-cooked chicken thigh sandwich

Flip the thigh and make slices into the thicker side to flatten it for even cooking.

Sprinkle a little salt on both sides; add a dollop of mayo and oregano, red pepper flakes and garlic powder, and mix to coat the outside.

Set a pan over medium-high heat; once hot, add the thigh with no extra oil and cook until browned, flipping three or four times, to about 175F internal.

Layer tomatoes, lettuce, pickled onions and a drizzle of vinaigrette on the bun; top with the chicken, feta and more vinaigrette; close and slice.