In a bowl, place the butterflied chicken filet and add the yogurt, garlic, onion, and herbs. Set aside for 30 minutes or longer, cover in cling film.
In the meantime, in a bowl, combine the flour with the smoked paprika, coriander, Cajun spices and lemon zest. season with salt and pepper.
Preheat a shallow saucepan with sunflower oil until it reaches 160-180˚C or if a pieces of bread colour within 30 seconds or so.
Prepare the burger baps with some Marie rose sauce and salad leaves. Keep aside covered.
Once the oil is at temperature, Dip the marinated chicken into the seasoned flour. Toss to coat all the way around.
Transfer the chicken into the hot oil and cook for 4-5 minutes until cooked through.
Remove from the pan and place onto a towel to absorb excess oil. Season with salt and pepper.
Place each chicken filets onto the prepared burger bun and serve immediately.
When ready, spread some mayonnaise mixture on the buns and add some cherry tomatoes, red onion slices, salad leaves and add the grilled chicken and burger bun.