Start this recipe by seasoning the chicken thighs with salt and pepper. Next, brush on both sides with the wholegrain mustard and coat completely with the panko breadcrumbs. Place onto a baking tray, drizzle with a little oil and bake in the oven for 10-12 minutes at 200`c. Meanwhile, prepare the guacamole by blitzing all the ingredients together for 15 seconds. When you are ready to serve, cut the burger buns in half and lightly toast. Spread a spoonful of the guacamole onto the burger bun bases and lay on the breaded chicken thighs. Cover each with 2 slices of the chilli cheese and drizzle over the South Carolina BBQ sauce. Finish off with a few salad leaves and the burger bun top. Serve with extra guacamole on the sides and the lime wedges.