In a small skillet, heat 2 TBSP of butter or vegetable oil and sauté the chives, garlic, and ginger on low heat until bright in color and aromatic. This should take no more than 5 minutes.

Take the aromatics off the heat and put them into a large mixing bowl.

In the same large mixing bowl, add the satay seasoning or salt and pepper (to taste), the sriracha, soy sauce, and sesame oil and mix until well combined. Set aside.

If grinding your own chicken breasts, combine the meat in a food processor and pulse in 2-3 second bursts until a chunky mass forms. Do not over process.

Place the ground chicken into the same mixing bowl as the spices and seasonings, and carefully mix everything together with a rubber spatula. Do not mix too much or else the meat will become mushy and difficult to handle.

With a large spoon, carefully create four chicken patties. In a large skillet, heat 2 TBSP of butter or vegetable oil and cook the patties on medium heat for 3 to 5 minutes on one side. Flip each patty over and place a slice of provolone cheese on each patty. Cook the other side for another 3-5 minutes and allow the provolone to melt. Take the burgers off the heat and set aside in a warm place.

In the same skillet, toast the sliced sides of the pandesal rolls until browned to your taste. Set them aside.

Mix together the hoisin sauce and mayonnaise until fully incorporated. Set aside.

On the bottom slice of the pandesal, layer it with a chicken burger topped with provolone, hoisin-mayonnaise mix, tomato, cilantro leaves, and the top of the bun.

Serve the burger with a side of salad. Use the remaining hoisin-mayonnaise mix as a salad dressing.

Enjoy!