Start this recipe by mixing together the Greek yogurt, olive oil and garlic. Dip in the chicken breast slices to coat all over then dip into fresh dried breadcrumbs. Place onto a baking sheet and bake for 10-15 minutes until cooked through. Meanwhile, heat the vegetable oil in a deep pan till hot. Use a mandarin of food processor fitted with a thin slicing attachment, and thinly slice the beetroot, carrot and parsnip. Fry quickly in the hot oil until golden and crispy, remove from the hot oil and allow to cool down on kitchen towel. Next, make up the chicken burger by slicing the buns in half and toast lightly. Spread the bottom part of the bun with the spiced churrasco sauce and place on the breaded chicken fillets. Cover with sli9ced tomatoes and onion, followed by fresh salad leaves. Spread more of the churrasco sauce on the bun top and place on top of the burger. Stick in a fancy toothpick and serve the chicken burger with the vegetable crisps in a bowl and the buttered corn on the cob on the side.