Preheat the oven to 425F convection or 450F. Line a baking sheet with parchment paper. Drizzle with the olive oil and use a pastry brush or your fingers to spread it around to coat the parchment.
Place the chicken between two pieces of parchment and use a meat pounder (or rolling pin) to pound the chicken until ¼-inch in thickness. Repeat with remaining chicken. If pieces are huge after pounding, cut them in half or into a size that would fit your buns best (you’ll likely want to stack them in your sandwich).!
Add crackers + cheese to a shallow bowl and toss to combine.
Add egg to another shallow bowl and whisk thoroughly. Dip the chicken in the egg (shake off any excess) and then into the cheese/crack coating. Use a spoon or your hands to cover the top of the chicken and press the coating in. Flip and repeat. Transfer to the baking sheet and repeat with remaining chicken. Sprinkle any remaining cheese/crack on top of the chicken and press it in. Drizzle the tops with a bit of olive oil.
Bake for 15-20 minutes, or until the cheesy coating is dark golden brown and crispy.
To make the slaw, add all ingredients to a medium bowl and toss to combine (or skip this and just use plain shredded lettuce).
To make the special sauce, add all ingredients to a small bowl and mix to combine.
Toast your buns and assemble your chicken sandwiches starting with special sauce, then jalapenos, then slaw or lettuce, and chicken. Add some hot sauce on top of your chicken (if using). Serve with more special sauce on the side for dipping.