For the chicken, combine the vinegar, sat, garlic powder, oregano, and honey in a small flat dish. Add the chicken and let marinate for 15-30 minutes.

Preheat a large skillet to medium-high heat with the butter. When the skillet is hot, pan-grill the chicken for 3-4 minutes on each side until browned and cooked through.

For the mayo, combine the mayo, sriracha, and chipotle in a small dish. Add more of any of the ingredients to your preference, then set aside until ready to use.

To assemble, place the 4 croissant halves face up on a baking sheet, and preheat the broiler to high. On 2 of the pieces, place the cooked chicken and top with the cheese. Broil the croissants until the cheese has melted and the croissant is lightly toasted.

Spread the croissant tops with the chipotle mayo, then add lettuce leaves, close the sandwiches, and serve!