Add the yogurt to a small bowl. Stir in about one-fourth of the cumin and a pinch of salt and pepper. Mix to combine and set aside.

In a mixing bowl, combine the ground chicken, ginger, paprika, remaining cumin, corriander, cayenne, and a pinch of salt and pepper. Mix until just combined, being careful not to overmix.

Gently form the mixture into the total number of burgers listed in the recipe serving details, using about ⅓ cup of mixture per burger.

Stovetop or Grill Method: Lightly coat a grill, grill pan, or skillet with cooking spray. Cook the patties over medium heat for 3-4 minutes per side, or until fully cooked.

Oven Method (best for cooking in bulk): Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the patties in a single layer. Bake for 15-20 minutes, or until the burgers reach an internal temperature of 165°F (75°C).

Cut the pitas in half. Place one burger into each pita half (1 whole pita = 2 burgers). Stuff with cilantro, cucumber, and a drizzle of the cumin yogurt sauce. Serve.

Meal Prep Tip: Store the cooked chicken burgers, pita, cumin yogurt sauce, and toppings separately in airtight containers in the refrigerator. Reheat the burgers in the microwave, oven, or skillet until warmed through and assemble just before eating.