Place the carrots and thyme on foil, seal the foil.
Charcoal/gas/electric grill: Cover and grill the carrots over/on a medium heat (approx. 200 °C for approx. 45 mins. until soft. Remove the thyme, puree the carrots with the salt and oil.
Brush the chicken breasts with oil, season with salt. Grill over/on a medium heat (approx. 220 °C for approx. 4 mins. on each side. Grill the halved burger buns alongside for the final 2 mins.
Spread the carrot puree over the top and bottom half of each burger bun. Add the lettuce, chicken, cheese and cherry tomatoes, cover with the top half of the bun.