Place all the burger ingredients except for the ground chicken and the breadcrumbs in the bowl of a food processor. Blend into a fine paste, about 1 to 2 minutes. Transfer the jerk mixture into a large bowl and add the ground chicken and the breadcrumbs. Mix until combined . If the mixture seems too wet, add more breadcrumbs little by little until you reach the desired consistency. Refrigerate the jerk chicken burger mixture for 30 minutes to an hour in the refrigerator.
While the burgers are resting, make the toppings: For the cabbage slaw, toss the cabbage and carrots in a medium bowl with one tablespoon lime juice and the extra virgin olive oil. Season with salt & pepper, to taste. For the yogurt sauce, mix together the labneh or Greek Yogurt, cilantro, green onions, remaining tablespoon of lime juice and lime zest in a small bowl and season with salt, to taste.
To assemble, spread both sides of the bun with the herbed yogurt sauce. Place the burger on the bottom half of the bun and top with a generous amount of the cabbage slaw and finish with the top bun.
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