Mix the yoghurt, mayonnaise and vinegar in a bowl, season. Peel the carrot, halve the cucumber lengthwise and remove the seeds. Coarsely grate the carrot and cucumber, add to the yoghurt dressing. Tear the parsley, add to the bowl and mix.
Combine the tomato puree and apricot jam, season.
To crumb the chicken
Halve the chicken crosswise, season. Empty the flour into a shallow dish. Beat the egg in a deep bowl and empty the breadcrumbs into a shallow dish. Toss the chicken in the flour in batches, shake off the excess, dip it in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they adhere. Drizzle the chicken with oil.
Barbecue (charcoal, gas, electric barbecue)
Grill the chicken over/on a medium heat (approx. 200°C) for approx. 6 mins. on each side, grill the burger buns alongside for the final 2 mins.
Remove the lettuce leaves. Spread ketchup over the cut surfaces of the burger buns, place the lettuce, 2 tbsp of coleslaw and chicken on the bottom half of each burger bun, cover with the top half of the bun. Serve the remainder of the coleslaw with the burgers.