1. Cut each breast in half, use a mallet to pound down chicken into an even thickness. Place chicken in a plastic bag or tupperware container. Pour buttermilk, add salt and lemon zest, and chili powder overtop. Ensure each piece is fully submerged. Refrigerate at least for min 30 minutes. Remove from refrigerator and allow to come to room temperature for 10 minutes before tossing in flour.

2. In a shallow bowl, combine flour, cornstarch, salt, chipotle chili and toss to combine. Remove chicken from brine and dredge in the flour mixture. Press down with your hand to ensure the chicken is fully covered in the mixture on both sides. Repeat until all the pieces have been made.

3. Preheat your air-fryer as you normally would for 10 minutes. Once ready, spray the bottom with cooking oil and coat chicken on both sides with a generous amount of cooking oil. Transfer chicken to the air-fryer basket, ensure not to overlap. Cook for 20 minutes flipping half way at 400 degrees F. Repeat if cooking in batches.

4. While the chicken is cooking, cook the bacon and prepare all the other toppings.

5. To make the lemon mayo: in a food processor, add the mustard, vinegar and egg. Blend until just combined. Slowly add the olive oil and continue to blend for 2-3 minutes until the mixture begins to thicken. Once the olive oil is added, squeeze in the lemon and mix until just combined. Season with salt and pepper to taste and refrigerate until ready to use.

6. To assemble: spread lemon mayo on bottom and top buns, layer some romaine on the bottom part, top with chicken, next shave a bit of parmesan, add bacon and finish with a few chopped green onions.