Preheat an outdoor grill, grill pan or griddle pan to medium-high. Dress the chicken thighs with EVOO and season with a sprinkle of granulated onion, granulated garlic, salt and pepper. Grill, turning once, until cooked through, about 10 minutes.
While the chicken cooks, in a small saucepan, melt the butter and stir in the hot sauce. Add the chicken to the sauce to coat thoroughly.
In a small bowl, mix together the sour cream, blue cheese, chives and lemon juice; season with salt and pepper.
Place the chicken on the roll bottoms and top with the lettuce, carrots and blue cheese sauce; set the roll tops in place.
