Puree the garlic with a pinch of salt and finely chop the parsley. Mix into the flour with the dried chilli. Cut the chicken into strips and coat in the seasoned flour. Shallow fry in hot oil on both sides until crispy.
Finely slice the onions and leave to marinate in lime juice and zest. Peel the carrots and the kohlrabi. Use the mandolin to make match sticks with the carrots and kohlrabi. Peel and slice the avocado and mix all the ingredients together with the olive oil and paprika. Season to taste.
Place a neat pile of slaw on the plate and lay the fried chicken neatly on top.
«Mix your marinade into bread crumbs and use egg and flour to make it stick for extra crispy chicken.»
Chicken breast coated with dried red chillis and served with a crunchy avocado coleslaw.