1. Turn on the oven to Warming option 100/90fan.
2. Mix all the spices together in a small dish.
3. Cover a chopping board with a layer of cling film and spread on half the spice mix.
4. Butterfly the chicken breasts and place on top of the spice mix, cover the top of the chicken with the remaining spice mix and add a layer of cling film on top.
5. Use a rolling pin to flatten and tenderise the chicken making sure to do both evenly, adding the spices this way ensures the chicken absorbs the spices.
6. When flattened place on a dish with any excess spices and set aside.
7. Make up a foil parcel for the flatbreads ready to place in the oven to warm up for a few minutes before assembling the burgers.
8. Thinly slice the jalepeno and red onion into rings and set aside.
9. Heat up a frying pan and add the olive oil, the pan must be smoking hot, add both the chicken breasts and any excess spices, fry for a few minutes on each side, ( the chicken will turn white) until throughly cooked ( the chicken will take on a "blackened" appearance due to the spices.
10. Take the pan off the heat and cut the chicken breast in half, place a slice of the cheese on top of one half and sandwich it with the other half of the chicken breast and place another slice one the top, repeat with the second chicken breast then place the pan uncovered into the warm oven to gently start to melt the cheese.

Lime Mayo.

1. In the large beaker add the sunflower oil, egg, chopped garlic and pinch of salt and pepper.
2. Place the blender shaft down the the bottom of the beaker, switch on and with the blender touching the floor of the beaker until the liquids begin to emulsify 10-2 seconds, ( thicken and turn white ). once this has happened start to raise the blender shaft up towards the top of the beaker until all the liquid is thickened.
3. Add the all the juice of the lime and continue to blend for another minute. The mayo is now done.

1. To assemble the burgers.

Remove the flatbreads or naan from the oven and place on a server board or large plate.

Spoon on a generous amount of the Lime mayo and spread over the flatbread.

Add the onion rings and jalepeno peppers on top of the mayo.

Take out the chicken burgers and place on top of on one half of the flatbread.

Drizzle a little more lime mayo on the top with extra onions if preferred, and then fold the other half of the flatbread over to create a "sandwich".

Place a few small servings of the jalepeno, onions and lime mayo on the side for dipping.

Squeeze a little extra lime juice over the burger just before serving.

Spread a avocado mash on one side of the burger, or have as an extra side and maybe a few salad leaves.

Top tips.

2 large Chicken breasts will make two double burgers, for a single burger cut in half for 4 servings.

Its important that when making the mayo with the blender shaft to NOT lift up the blender until the emulsifying process has begun. Alternatively the mayo can be made in the chopping beaker and blade by slowly dripping in the oil through the feeder tube.

Keep the sunflower oil at room temperature, too warm and it will affect the mayo consistency.

Make up a breadcrumb spice mix to coate the chicken before frying, dip in a little egg to ensure the mix sticks to the chicken.