Season the chicken with the taco seasoning and mix in 3 tablespoons olive oil. Divide the chicken mixture into 4 rounds.
Whisk together the mayo, chipotle and it’s adobo sauce, the lime juice, and cilantro in a small bowl. Season with salt and pepper and set aside.
Heat a large griddle or skillet over medium high heat. Working in batches, add two of the rounds to the skillet at a time. Use a large flat spatula to press down hard on each patty for 2 minutes. Flip and top with a slice of provolone cheese — the goal is a crisp, craggled super thin patty. Move the finished patties to indirect heat to keep warm. Repeat with smashing and cooking the remaining chicken rounds.
Toast the buns on the still hot griddle or pan. Build the burgers by topping each bun bottom with a chicken patty, chipotle cream sauce and a handful of watercress.