Blitz the cornflake crumb

• Blitz the cornflakes with the garlic granules, onion granules, smoked paprika, mild chilli powder, salt and black pepper until you have a coarse crumb.
• Tip the crumb onto a plate.

Prepare the coating station

• Put the plain flour in one bowl and the beaten egg whites in another.

Coat the chicken

• Dip each chicken breast in the flour, then in the egg whites, then press firmly into the cornflake crumb until fully coated.

Bake or air fry the chicken

• Place the coated chicken on a baking tray and bake at 200 °C, or air fry, until golden and cooked through.

Make the hot honey sauce

• Warm the honey, sriracha, soy sauce, chilli flakes and water together in a small pan until combined and loosened.

Toast the buns

• Toast the sliced brioche buns until golden.

Build the burgers

• Spread the light mayonnaise on the toasted buns.
• Add the sliced iceberg lettuce, then the crispy chicken, and drizzle generously with the hot honey sauce.
• Scatter over the crumbled feta and close the burgers.