Prep the chicken: Slice each chicken breast in half using a sawing motion.

Slice the red/ white cabbage: Half the vegetable right down the middle. Remove the core on each half by making two diagonal incisions on the sides. Lay the half flat, and make 1/8" slices to have thin cabbage shreds.

Finely chop the parsley.

Season the chicken: In a large bowl, add 12 oz skinless boneless chicken breast, 1/2 tsp paprika, 1/4 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp oregano. Mix well to coat evenly.

Make the wet batter: In a medium bowl, add 1/2 cup flour, 1/2 tsp paprika, 1/2 cup water, 1/4 tsp salt, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Mix to combine.

Make the cabbage mix: In a medium bowl, add 1 oz red cabbage, 2 oz cabbage, 3 tbsp Japanese mayonnaise, and 1 tbsp plain Greek yogurt. Mix well.

Coat the chicken breasts in flour, wet batter, and in flour again: Add the remaining 1/4 cup flour to a plate. Coat each piece of chicken breast in a layer of flour, then the wet mixture, and back to flour again.

Deep-fry the chicken: In a skillet over medium heat, add 1 cup canola oil. Wait for 1 minute so that the oil is hot and ready, then fry each piece of chicken breast individually on both sides for a total of 6 minutes over low heat. Remove the fried chicken from the heat and place it on a paper towel-lined plate to drain off the excess oil. Do the same for the remaining pieces. When you have finished all the pieces, fry them one more time, each for a total of 3 minutes.

Slice the buns and place in an air fryer: Slice 4 burger buns in 8 halves, then air fry 4 halves at a time at 400 °F for 4 minutes.

Assemble the burger: Start with the bottom bun, add the green lettuce, cabbage mix, fried chicken breast, chopped parsley, and finally the top bun.