1. Preheat the grill to 200°C and set up for indirect cooking.

To make the cornflake chicken

1. Add the cornflakes to a food processor and pulse until they resemble breadcrumbs. Add to a bowl with the multi purpose seasoning and set aside.
2. In a separate medium bowl, beat the eggs and whisk together the milk.
3. Dip each chicken thigh into the egg mixture, then place into the cornflake mixture coating all over in the cornflake crumb.  It might help to pat down to support as much as possible to stick to the chicken surface for extra crunch.
4. Place the chicken thighs into a tray and place on indirect heat and close the lid. Allow to bake for approximately 20 – 25 minutes flipping half way to ensure they don’t burn.*
5. Five minutes before the chicken reaches optimal temperature of 75°C (at approximately 72°C), place on top some burger cheese and allow to melt.
6. Once the cheese has melted and the chicken is safe to eat, remove the tray from the grill.

To make the candied bacon

1. Prepare the bacon whilst the chicken is still cooking. It will take approximately 15 minutes to prepare and cook the bacon.
2. Mix the maple syrup and brown sugar in a baking tray which is long enough to submerge the bacon.
3. Dip in the bacon slices covering all over int he candy mixture.
4. Bake over direct heat for approximately 10 minutes flipping half way.  Remove from the grill when crispy.

To assemble the burger

1. Toast the buns for approximately 1 minute.
2. Place 1-2 cornflake chicken things on top of the bun, add strips of bacon, a handful of lettuce and a dollop of barbecue sauce.