Wash 400 g baby potatoes and place them in a large saucepan. Cover with cold water, bring to a boil, and cook until fork-tender, about 15 to 20 minutes.

Drain the tender potatoes in a colander and arrange them in a single layer in the air fryer basket. Gently flatten each potato with the bottom of a drinking glass.

Spray the smashed potatoes with cooking oil spray and season with 1 tsp Aromat seasoning, 1 tsp paprika, salt, and black pepper.

Air fry the potatoes at 200°C / 390°F for 10 minutes. Turn the potatoes over with tongs.

Spray the potatoes again with cooking oil spray and air fry at the highest available setting for about 5 minutes, until deeply crisp.

Place 220 g chicken breast on a cutting board and butterfly it by slicing horizontally almost all the way through. Open the chicken into an even thin layer.

Season the butterflied chicken with 1 tsp garlic granules, 1 tsp paprika, salt, and black pepper. Rub the seasonings evenly over both sides.

Whisk the egg white in a mixing bowl. Crush 20 g cornflakes in a second mixing bowl until they resemble coarse crumbs.

Dip the seasoned chicken into the whisked egg white, then coat it thoroughly in the crushed cornflakes. Press the coating onto the chicken.

Air fry the coated chicken at 190°C / 375°F for 7 minutes. Turn it over with tongs.

Air fry the chicken for another 5 to 6 minutes, until crisp and the thickest part reaches 75°C / 165°F. Rest it for 2 minutes.

Combine 3 tbsp light mayo, 1 tbsp tomato ketchup, 1 tsp English mustard, gherkin juice, a pinch of garlic granules, and a pinch of paprika in a mixing bowl. Whisk until smooth.

Place 4 light cheese slices over the hot crispy smashed potatoes. Return the potatoes to the air fryer briefly until the cheese melts.

Slice the cooked chicken into bite-size chunks. Slice the gherkin and finely dice the onion if not already prepared.

Divide the cheesy smashed potatoes between 2 serving plates and top with chicken chunks. Add sliced iceberg lettuce, diced onion, sliced gherkin, and burger sauce.