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By Spif, Master Chef, Spud.com Culinary Institute (Published: Jul 3, 2013)

Directions:

1. Preheat your grill to medium-high. If using chicken breasts and they're really thick, butterfly them so they will cook evenly.
   
2. Mix sour cream with milk, stir very well to combine and let sit on your counter, not in direct sunlight.
   
3. Slice and peel mangoes, slice about as thick as a pen, leaving the slices whole once peeled. Save the meat around the sides of the stone for dessert, or breakfast the next day.
   
4. Halve the jalapenos, leaving the halves lightly attached, and remove stems & seeds. Flatten halves, then rub over mango slices and chicken.
   
5. Sprinkle light amounts of salt, pepper and cayenne (amounts to your taste) over both sides of chicken and mangoes. Add a tiny bit of salt and pepper to the jalapenos. Drizzle about 1 tsp of olive oil over each of the jalapenos and mangoes (and chicken breasts, if using), and rub lightly to cover.
   
6. Place chicken on grill and squeeze 1/2 of the lime over. Cook for 4 minutes, flip and squeeze the other half of the lime. Wait a minute and then top with cheese.
   
7. While waiting to place the cheese on the chicken, place jalapenos and mango on grill and cook until well marked, about 2 minutes, then flip. Cook for another minute and a half or 2 minutes. It's best to place the jalapenos first and remove them last. Also, if you would like to toast your buns, now is a great time for that.
   
8. Once everything is grilled to doneness, remove from heat and get ready to build your burger. The way we do it is to lay the chicken on the bun, top with a jalapeno (size to taste, or even diced, if wanted), then a slice of mango sprinkled with cilantro and a drizzle of the sour cream.

Some people like adding other condiments or toppings, and that's all right by us. Grilled tomatoes, onions and mushrooms are awesome!