Heat a stove top griddle or cast iron skillet, prepping it with cooking spray.
In a medium bowl add the meat, jalapeño and spices. Mix well to combine.
Using an ice cream scooper, grab enough meat to fill the scooper cavity. This way, all the sliders will be equal in size. Form in to a ball in and then press it down to flatten between your hands.
Cook the sliders for about 3-5 minute on each side, depending on your preference. Make sure the griddle or skillet is hot enough, you should hear a sizzle once your place the meat on it.
Using a pair of kitchen scisors cut the bacon in half. On a separate skillet cook the bacon slices, according to package instructions. Then quickly transfer to a paper towel to absorb the remaining fat/ grease.
In a small bowl whisk to combine the mayo, chipotle powder and lemon juice. Set aside.
Arrange the lettuce wraps on a serving platter. Cut the avocado into thin strips, removing skin.
Place each slider on a lettuce wrap. Top with chipotle mayo, avocado, bacon and cilantro.