In a shallow bowl or plate, whisk pickle juice, water, oil, garlic and onion powder, salt and pepper. Set chicken in liquid and turn to coat. Allow to marinade at least 10 minutes.
When chicken is ready, place in a cast iron skillet over medium high heat or on a grill at 375-400°, about 3-4 minutes per side.
Meanwhile, whisk together egg whites, onion powder, salt and pepper. Cook ¼ of the egg whites in a round non-stick skillet coated with a thin layer of cooking oil spray. Cook on low heat until the top of the whites are dry and no longer runny. Fold in half, and then half again to make a cone shape. Repeat 3 more times with remaining egg white.
While the eggs cook, toast all of your english muffins. Place a slice of cheddar cheese on the tops of each muffin while still warm.
Place one egg white fold on the bottom of each english muffin, topped with one chicken fillet. Top with cheddar slice english muffin top. Serve immediately
