Combine half of the red onion, the egg white, 1 tsp. of the chili powder, and the ground chicken. Shape into 4 burgers and then refrigerate for about 10 minutes.
While waiting, combine the avocado, cucumber, lime juice, remaining onion, and remaining chili powder. Divide that equally on 4 plates.
Mix the salsa and sour cream to your desired consistency. I like mine more creamy than salsa-y.
Spray a big ass skillet with non-stick cooking spray and heat over medium heat.
Cook each burger for 5 minutes in the skillet.
Flip the burgers over and add a few cheese curds to the top of each. Cover the skillet and cook for 5 more minutes or until cheese is melty (and chicken isn’t pink).
Plop the burgers on top of the salads. Add a dollop of the salsa sauce.