Make chutney mayonnaise by mixing mayo and chutney in small bowl until well combined. Cover and refrigerate at least 1 hour (up to a week).

Place chicken, cilantro, curry, coconut and lime zest in large bowl and, using your hands, mix until ingredients are evenly incorporated. Place mixture on a work surface and divide into 4 balls of eequal size. Form each into a patty about ¾ to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible.

Prepare grill to medium-high heat. When coals are glowing red (if using charcoal grill), after 15 to 20 minutes, cover witih grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush grate with oil. When coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 sconds, the coals are ready.

Sprinkle both sides of burgers with salt and pepper. Place on the grate and grill until well seared on both sides and burgers are cooked through. Transfer to buns or a serving platter and serve immediately toipped with the chutney mayonnaise. Top with extra cilantro and coconut, if desired.

Alternatively, place a cast-iron skillet over high heat and, when it is hot but not smoking, add burgers to the dry pan. Cook until well seared and done.