Preheat the oven to 200°C fan forced (220°C conventional) and line a large baking tray with baking paper.

Prepare the chicken by first cutting each thigh fillet in half so you have 8 equal pieces. Cover the chicken in plastic wrap and using a meat mallet or a small frying pan, pound the chicken pieces until they are even in thickness.

In a shallow bowl, beat the egg with the dairy free milk and hot sauce. In another bowl, mix the panko breadcrumbs with the spices and salt and pepper, ensuring it’s all evenly combined.

Dunk a piece of the chicken into the egg mixture followed by the breadcrumbs. Use your hands to press the breadcrumbs onto the chicken to make sure the crumbs stick. Repeat with all of the pieces of chicken.

Drizzle a little olive oil onto the baking tray and place the chicken onto the tray. Drizzle the tops of the chicken with a little more olive oil and place the tray into the oven to bake for 30 minutes. After about 20 minutes, flip the chicken over and continue cooking until the breadcrumbs are golden brown and the chicken is cooked through. Remove from the oven and lightly season with salt.

Assemble your burgers. Toast the burger buns then spread some BBQ sauce over the base. Add 2 of the spicy chicken fillets followed by some coleslaw and pickles. Spread the top bun with spicy mayo and place on top. Serve immediately.