Marination: Pound the chicken pieces and cut into burger size chunks.
In a bowl, mix yogurt, water, vinegar, salt, white pepper and garlic powder.
Allow to stand for 5 minutes and then add to the chicken pieces. Mix well, cover and marinate for 1 hour at least.
Coating: Mix all the coating ingredients in a big bowl and keep aside.
Honey mustard coleslaw: Mix all the ingredients. Taste the salad and adjust if needed.
Frying: Dredge the chicken pieces in coating and place on a tray. Coat all the pieces.
Heat oil in a wok and add chicken pieces are medium to low flame.
Fry until cooked through.
Take out and arrange in a tray. Place cheese slices on the pieces and bake in the oven at 200°C for 2 minutes using upper rod until the cheese has just melted.
While the cheese is melting, Cut the buns into half.
On top side of the bun, apply ketchup.
On lower side, place a lettuce leaf and top with coleslaw.
Take the chicken out of the oven and place on top of the coleslaw.