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About 1-2 hours before you’re ready to eat, whisk together garlic, mayo, sour cream, mustard, lime juice and chipotle powder until smooth. Refrigerate for 1-2 hours.
Bring a medium pot of water to a boil and add the chicken. Reduce to medium-high and cook 15-20 minutes until chicken is cooked through.
While chicken is cooking, chop your veggies. Saute them in ½ Tbsp. margarine.
In a small bowl, mix together mayonnaise, egg, mustard, Worcestershire, chipotle seasoning and salt.
Once your chicken has cooked and cooled, chop and shred. Add to a medium bowl with bread crumbs and add your sautéed veggies and combine.
Take the small bowl with the mayo/mustard mixture and add to the chicken. Combine with hands until blended and form into 5 patties.
Heat remaining ½ Tbsp. margarine in a skillet and cook the patties over medium heat for 3-5 minutes on each side.
Serve with a dollop (or more if you desire!) of the spicy mustard sauce.