Lightly coat a large pan with nonstick cooking spray, and briefly preheat over medium-low heat. Lay the bacon in the pan, making sure the slices don’t overlap. Cook for about 3-5 minutes, or until crispy, making sure to flip the bacon once every 30-60 seconds to prevent burning. Lay the cooked bacon onto a paper towel-lined plate, and wipe off any remaining grease with another paper towel. Once cool, chop or crumble the bacon.

Chop the chicken into small chunks, and add to a food processor. Whiz until finely chopped. Add the ground chicken to a large bowl, along with the crumbled bacon, egg, dried onion, garlic powder, and pepper. Gently mix with your hands until everything is evenly distributed throughout. (Optional: Cover and chill the bowl for at least 30 minutes to allow the flavors to marry.)

Lightly coat a clean large pan with nonstick cooking spray, and briefly preheat over medium-low heat. Shape the chicken mixture into 4 patties, and lightly sprinkle each side with the sea salt. Place in the pan, and cook for 3-4 minutes per side, or until no longer pink in the center. Once done, remove onto a plate to rest for 2 minutes.

To assemble, spread 1 ½ teaspoons of BBQ sauce onto each bun half. Place one burger patty onto each bottom bun, and top with lettuce and tomatoes. Place the other bun half on top.