Make the chicken burgers: Line a baking sheet with parchment paper.

Add the ground chicken to a large bowl and season with the Garlic Powder, Ground Ginger, Ground Cumin, Ground Coriander, Ground Turmeric, Paprika, Chili Power, and salt. Add the red onion, jalapeño, and egg and mix well with your hands or a spatula until just combined, taking care to not overmix.

Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until firmed slightly.

While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest, parsley, lemon juice, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.

Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.

To assemble, place a piece of butter lettuce and a burger patty on one side of a piece of warmed naan, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the fillings and secure with a toothpick or skewer. Repeat with the remaining ingredients to make 4 sandwiches total.