Flatten skinless boneless chicken thighs between two sheets of cling film, to make thin escallops, about 1 cm thick. Mix together sweet chilli sauce and
mustard and spread this onto both sides of the chicken escallops, then coat in panko breadcrumbs. Fry in olive oil until browned and crisp on both sides,
then put into a 180°C oven for 10 minutes, to ensure the chicken is fully cooked. Serve with crispy roasted new potatoes (see here for how to do this)
and a salad of water cress, avocado and orange segments.