Cut the chicken breast into 4 even burger-size fillets.

Combine the milk, 1 teaspoon harissa, honey, vegetable oil, salt, black pepper, paprika, ground cumin, and curry powder in a mixing bowl.

Add the chicken fillets to the marinade and coat them thoroughly.

Cover the marinated chicken and refrigerate it for 120 min.

Finely dice the red onion, red bell pepper, yellow bell pepper, and tomatoes.

Heat 1 teaspoon vegetable oil in a frying pan over medium heat and add the diced red onion and bell peppers.

Cook the vegetables for 3 min, stirring occasionally until they begin to soften.

Stir paprika, ground turmeric, ground cumin, ras el hanout, ground ginger, salt, and black pepper into the vegetables.

Add the diced tomatoes and reduce the heat to low.

Simmer the tchatchouka for 15 min, stirring occasionally, until thick and saucy.

Mix the panko breadcrumbs, all-purpose flour, paprika, ground cumin, ras el hanout, salt, and black pepper in a shallow bowl.

Coat each marinated chicken fillet in the breadcrumb mixture.

Dip the coated chicken back into the remaining marinade and coat it a second time in the breadcrumb mixture.

Heat enough vegetable oil in a deep frying pan to shallow-fry the chicken over medium-high heat.

Fry the breaded chicken for 8 min, turning once, until golden and cooked through.

Remove only the pulp from the preserved lemon and finely chop it.

Mix the preserved lemon pulp, remaining harissa, and honey until combined.

Whisk mayonnaise into the preserved-lemon mixture until the sauce is smooth.

Split the burger buns and spread the preserved-lemon harissa sauce over the cut sides.

Place one fried chicken fillet and a generous portion of tchatchouka on each bottom bun.

Top each burger with cheddar cheese and place the open burgers in the oven.

Bake for 2 min at 200°C / 400°F, until the cheddar has melted.

Close each burger with the top bun and serve immediately.