In a bowl mix together all the spices listed under the heading “Spice Blend”. We will be adding this to the chicken, eggs and the breadcrumbs.

If using breasts, first cut it vertically into 2 so that there is a thinner and a thicker piece. Then cut the thicker piece horizontally. Now there are 3 pieces from 1 chicken breast. With a meat hammer, flatten all of them to an even thickness. This will also help to tenderize.

If using boneless thighs it can be used directly.

Take 1 tablespoon of the above spice blend and season each piece with it (both sides).

In a flat bowl, whisk the eggs and the mayonnaise well.

Then add 1 teaspoon of the above spice blend to it and mix well.

In another flat bowl, add the breadcrumbs or rolled oats.

Add 2-4 tablespoons of oil to it and give it a mix so that most of it gets slightly coated with oil.

Then add 1 teaspoon of the above spice blend to it and mix well.

Take the seasoned chicken one at a time and give it a dip in the egg mixture and shake off the excess.

Place it in the breadcrumbs/oats bowl and cover the chicken with it pressing firmly to help the coating stick to the chicken.

Lay the chicken out and continue this process with the rest of the chicken pieces until all of them are coated.

Lightly brush the air fryer (there is no need to heat it).

Place a few of the chicken pieces making sure they do not touch or overlap.

Air fry at 390F for 10 minutes. Flip and air fry at the same temperature for 5 minutes more (internal temperature should be around 165F).

Once done, remove and continue until all the pieces are done.

Combine mayonnaise, Sriracha sauce, lemon juice, ¼ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust as needed.

Toast the buns if desired.

Spread mayo dip on the bottom bun, followed by lettuce, then the air fried chicken, tomato slice, cheese slice (if using) and finally a little more drizzle of the mayo tip before placing the top of the burger bun.