In a bowl, combine mayonnaise, mustard, smoked paprika, Frank's RedHot®, and Worcestershire. Whisk until well blended. Hold refrigerated for service.
Set grill to medium high. For each serving, rub one portion chicken with 1 teaspoon each oil and sweet basil rub. Grill until an internal temperature of 165°F is reached. Toast bun.
On heel of bun spread 2 tablespoons Smoky Mustard Aioli. Top with 1 leaf lettuce, grilled chicken, 2 tablespoons caramelized onions and 1 each sun-dried tomato. Finish with additional 2 tablespoons aioli and crown of bun. Serve hot.
This aioli can also be made with a 50:50 blend of light mayo and Greek yogurt to reduce calories without sacrificing flavor.
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