Remove the seeds from the red bell pepper and roughly chop it with the garlic.

Cook the red bell pepper and garlic in a lightly oiled frying pan until softened, about 8 minutes.

Blend the cooked pepper and garlic with plain yogurt, mayonnaise, paprika, salt, and black pepper until smooth.

Slice the chicken breast into four even burger-sized portions.

Whisk heavy cream, milk, lime juice, vinegar, ground cumin, granulated garlic, paprika, salt, and black pepper in a mixing bowl.

Add the chicken breast to the cream mixture and marinate for 15 minutes.

Place all-purpose flour in one bowl and whisk the egg in a second bowl.

Mix breadcrumbs with dried oregano in a third bowl.

Coat each marinated chicken portion in all-purpose flour, then dip it into the whisked egg.

Press each chicken portion into the oregano breadcrumbs until fully coated.

Heat vegetable oil in a frying pan over medium heat until hot.

Fry the breaded chicken for 5 to 6 minutes per side until golden and cooked through to 74°C / 165°F.

Toast the burger buns until lightly crisp.

Spread the red pepper sauce on the toasted burger buns and add one crispy chicken portion to each burger.