• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs, crushed peanuts and the olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken tenderloins into flour mixture to coat, followed by the egg, and finally in breadcrumb mixture. Set aside on a plate.

• Set air fryer to 200°C. Place chicken into foil-lined air fryer basket and cook, until browned and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. NO AIR FRYER? Cook chicken in a large frying pan with a drizzle of olive oil over medium-high heat, until cooked through, 3-4 minutes each side.

• Meanwhile, grate carrot. Slice lemon into wedges. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach leaves, garlic aioli and a squeeze of lemon juice. Season. • In a small bowl, combine sriracha, the honey and a squeeze of lemon juice.

• Divide peanut-crumbed chicken tendies and creamy lemon slaw between plates. • Drizzle sriracha sauce over chicken. Serve with any remaining lemon wedges. Enjoy!