Start by patting your chicken breasts dry with a paper towel. This helps the seasoning stick better. In a small bowl, mix the Cajun seasoning, garlic powder, paprika, salt, and black pepper. Drizzle the olive oil over the chicken, then rub the seasoning mix all over each piece. Make sure every inch of the chicken is coated—no naked spots allowed!

Preheat your grill to medium-high heat. If you’re using a grill pan indoors, heat it over medium-high heat as well. Place the chicken on the grill and let it cook for about 6-7 minutes per side, depending on the thickness. You’ll know it’s ready when the internal temperature hits 165°F. Pro tip: Resist the urge to flip the chicken too soon. Letting it sit ensures you get those beautiful grill marks.

While the chicken is grilling, let’s talk sauce. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, horseradish, garlic powder, onion powder, black pepper, sugar, and lemon juice. Taste it and adjust the flavors as needed. If you like it tangier, add a bit more vinegar. Want more zing? Throw in an extra squeeze of lemon.

Once the chicken is grilled to perfection, let it rest for a few minutes. This helps the juices redistribute, keeping it moist and delicious. Serve the chicken with a generous drizzle of Alabama White Sauce and maybe a side of grilled veggies or a simple salad. Oh, and don’t forget extra sauce on the side for dipping—you’re going to want it.