Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, zest and juice the lemon. Halve the chicken breast fillets horizontally. Peel the cucumber into ribbons and pick the coriander leaves.

In a small bowl, combine the mayonnaise and a pinch of the lemon zest. Set aside.

Coat the chicken breast fillets in two thirds of the sweet chilli sauce. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the marinated chicken and cook for 2-3 minutes on each side or until cooked through. Add the lemon juice and then remove from the heat. Tip: Brush any remaining marinade on the chicken while it’s cooking.

Meanwhile, place the bake-at-home burger buns in the oven for 5 minutes or until heated through. Remove and halve.

To assemble the burgers, spread the lemon mayonnaise on the base of each bun. Top with the chicken, remaining sweet chilli sauce (caution: do not use excess marinade), cucumber ribbons and coriander. Place the remaining half of the burger bun on top and dig in!