Whisk together mayonnaise, Sriracha and honey.
Add corn and mix thoroughly then set aside.
Place chicken breast in between two large pieces of plastic wrap, then pound with a meat tenderizer to thin out the piece of meat until it is of similar size as the challah loaf. Do your best to make sure you pound the chicken breast to the same thickness on all sides so that it cooks evenly.
Once the chicken breast is pounded evenly discard plastic wrap.
Mix salt and pepper together and scatter over both sides, pressing the seasoning onto the chicken breast to make sure it adheres to it.
Whisk egg, then gently brush whisked egg on one side of chicken breast.
Scatter and pat breadcrumbs onto egg brushed chicken breast.
Turn chicken breast over then repeat steps ___ and ___ .
Heat half of the olive oil in the skillet on high heat and when the oil is hot carefully add the breaded chicken breast.
Cook until golden and then carefully flip to cook the other side adding the balance of olive oil to the pan before you do. Lower heat if necessary.
Once chicken is golden on both sides remove from skillet and set aside.
Lower heat to medium and place the bottom half of challah loaf cut side down into the skillet.
Allow cut side to brown a little, then do the same with the top half.
Place bottom half of challah loaf on a board cut side up and spread half of the corn Sriracha mayo onto it.
Layer lettuce leaves and then the tomato leaves, then place the chicken breast on top.
Spread the balance of the corn Sriracha mayo onto the cut side of the top half of the challah loaf then place it on top of the chicken.
Cut the sandwich into halves then quarters and serve immediately.