Before you start, preheat oven to 230°C (or 210°C fan bake).
Prep carrot and toss on a lined oven tray with oil. Season with salt and bake on upper oven rack for about 25 minutes, until tender and golden.
Pat chicken dry and toss in a large bowl with yoghurt and set aside. In a large bowl, combine flour, smoky spices and salt. Keep some flour plain for fussy little foodies.
Prep lettuce, cucumber and tomato and set aside to serve.
Shake excess yoghurt from chicken, place into flour mixture and toss to coat. Heat oil in a large fry-pan on medium heat. Cook chicken (in batches) for about 6 minutes each side, until golden and cooked through. Wipe pan clean and add more oil between batches, if needed. Rest on a paper towel, before slicing thickly.
Prep buns, place on an oven tray and bake on lower oven rack for about 5 minutes, until warmed through.
Serve buns filled with chicken, salad and burger sauce. Serve chips on the side with extra burger sauce.