Place the chicken in a large bowl. Sprinkle over the paprika, dried oregano, black pepper, salt, chilli powder, garlic powder, and cumin powder, then mix thoroughly until every piece is coated evenly.

Cover and leave the chicken to marinate for at least 30 minutes so the spices can penetrate properly.

Heat the oil in a frying pan over medium heat until warm but not smoking.

Transfer the marinated chicken into the pan and cook for 5–6 minutes, stirring occasionally, until it begins to brown and cook through.

Stir in the chopped onion and sliced red bell pepper. Continue cooking for 4–5 minutes until softened and lightly caramelised.

Pour in the double cream and gently simmer for 3–4 minutes. Keep the heat moderate so the mixture stays creamy and does not dry out, then remove from the heat.

Arrange the bottoms of the burger buns in a baking dish. Spread burger sauce over each base.

Lay the cheese slices on top, followed by the creamy chicken mixture spread evenly across all buns.

Cover with the bun tops. Brush the tops with melted butter mixed with parsley.

Bake for 6–8 minutes in a preheated oven until the buns are warm and lightly toasted and the cheese has melted.