Shred the Cabbage: Lengthwise slice the cabbage in half, then again into quarters. Remove the core by making two diagonal incisions on the sides. Lay the quarter flat and thinly slice into cabbage shreds.

Mince the Garlic: Cut off the root, remove the peel then thinly slice each clove. Rock the knife over the sliced pile to finely mince the garlic.

Dice the Onion: Cut the onion in half lengthwise. Turn the half vertically and make thin slices but leave the root intact. Turn the onion horizontally, then push the knife crosswise into the slices. Then, thinly slice to make small, diced pieces.

Chop the Parsley: Bunch the leaves together, cut off the stems, then thinly slice. Rock the knife over the sliced pile of leaves a few times until they are finely chopped.

Sauté the Aromatics: In a pan over medium heat, sauté 1 tbsp garlic and 2 oz onion with 2 tbsp olive oil for 2 minutes until fragrant.

Make the Sauce: Add 1/2 tbsp all-purpose flour, 1 tbsp lemon juice, 4 tbsp Heinz ketchup, 3/4 cup unsalted chicken broth, 2 tsp paprika, 1/4 tsp chili powder, 1 tsp garlic powder, 1/4 tsp salt, 1/2 tsp pepper, 1 tsp brown sugar, 1 tsp cayenne, and 1/2 tsp ground cumin then evenly stir until well-mixed.

Add the Chicken: Add 22 oz skinless boneless chicken breast to cook, then lower the heat. Cook for 10 minutes, flip to the other side and cook for another 10 minutes.

Shred the Chicken: Use two forks to shred the chicken, then cook for another 5 minutes until the sauce thickens.

Slice and Butter the Buns: Slice 4 hamburger buns in half. Then brush 2 tbsp unsalted butter on the inner surface of the buns’ halves.

Air-fry the Buns: Lay the buns into the air-fryer with the buttered side facing upward, then cook for 3 minutes at 400 °F.

Assemble and Serve the Burgers: Layer 2 oz green lettuce, the shredded chicken, 3 oz cabbage, and 2 oz red cabbage, then garnish with 2 tbsp parsley. Enjoy.