the yoghurt, garlic, lime, smoked paprika, cayenne, ground coriander and the
honey and season well. You can either half the chicken thighs if you are
serving them more as a small bite, or keep them whole – place in the yoghurt
mixture and make sure it is all coated. Cover and place in the fridge from 30
mins to over night (the longer the better).
dip. Put all the ingredients into the food processor and blitz, place to one
side till needed.
oven to 220c. Place the panko crumbs in a bowl and season well. Take a piece of
chicken and roll in the panko mixture then place on a baking sheet, repeat for
the rest of the chicken. Drizzle with olive oil and place in the oven for 20
minutes, till cooked through and nicely golden brown. Serve straight away with
the dip and salad.