• Preheat oven to 220°C/200°C fan-forced. Place peeled pumpkin pieces on a lined oven tray. • Drizzle with olive oil, and season with salt. Toss to coat, spread out evenly, then roast until tender, 12-15 minutes. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• Set your air fryer to 200°C. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and olive oil (2tbs for 2 people / 1/4 cup for 4 people) and season. Coat chicken first in the flour, then into the egg and finally in the breadcrumb mixture. Set aside on a plate. • Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: No air fryer? Crumb chicken as above, removing oil from the breadcrumb mixture. Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, thinly slice apple. • In a medium bowl, combine slaw mix, apple and a drizzle of vinegar and olive oil. Season to taste.

• Divide All-American crumbed chicken and roast pumpkin between plates. • Serve with apple slaw and smokey aioli. Enjoy!