Instead of using chili crunch, you can substitute chili garlic sauce, use a marinade of your choice, or simply season with chili powder, salt, and lime juice.

Before grilling, place your chicken breasts between two sheets of plastic wrap and gently pound the thickest ends with a meat mallet. Ensuring uniform thickness guarantees that the entire breast cooks through evenly without drying out the edges.

To get that perfect cheese melt over the chicken, drop a tablespoon of water or lime juice onto the grill grates right next to the chicken just after adding your cheese, then close the lid. The instant steam will lock moisture into the cheese.