Pour the oil into a pan and place it over medium heat. Allow the oil to heat up for a few seconds until it becomes slightly shimmering.

Add the finely chopped garlic cloves to the hot oil and stir continuously for about a minute. Cook until the garlic turns fragrant and slightly golden, being careful not to let it burn.

Add the chicken pieces to the pan and stir well to coat them with the garlic-infused oil. Cook for a few minutes, stirring occasionally, until the chicken changes color from pink to white.

Sprinkle in the paprika, black pepper, chilli powder, salt, cumin powder, and oregano. Stir everything together to evenly distribute the spices. Cook for another 2-3 minutes to allow the flavors to infuse into the chicken.

Pour in a splash of water to prevent the spices from sticking to the bottom of the pan or burning. Stir well to deglaze the pan and ensure an even mix.

Toss in the sliced onion and bell pepper. Stir everything together and cook for about 4-5 minutes or until the vegetables soften slightly while still retaining a bit of texture.

Sprinkle in the chopped coriander, mix well, and remove the pan from heat. Set the chicken mixture aside.

Place the bottom halves of the buns onto a baking tray, arranging them in a single layer.

Spread a generous amount of burger sauce over the buns. Then, place a slice of cheese on each bun before evenly distributing the cooked chicken mixture on top.

Sprinkle a generous amount of mozzarella cheese over the chicken mixture. Finally, place the top halves of the buns over each portion.

Melt the butter and mix it with finely chopped parsley. Use a pastry brush to evenly coat the tops of the buns with the buttery mixture.

Transfer the tray to a preheated oven at 180°C. Bake for 6-8 minutes or until the cheese melts and the buns turn golden brown.

Remove from the oven and let them cool slightly before serving. Enjoy warm!