Slice the chicken and combine it with the turmeric powder, ginger powder, crushed garlic, yogurt, salt, and pepper. Let it marinate for at least 30 minutes.
In a hot skillet, sauté the marinated chicken slices in olive oil on both sides until golden brown and cooked through.
Toast the cut sides of the burger buns until they are lightly golden and crispy.
Thinly slice the tomatoes and prepare the iceberg lettuce leaves.
Assemble the burger: Place the iceberg lettuce on the bottom bun, add the turmeric chicken, then layer the tomato slices on top. Finish with the top bun.
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