Place the chicken breasts between two large pieces of cling film. Place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness.

Add the smoked paprika, chipotle (spicy!) salt and pepper to a shallow bowl. Turn the chicken in the spices until fully coated. Finely chop the almond flakes. Add them to a second bowl with the almond flour. Crack the eggs into a third bowl. Gently whisk.

Turn the barbecue chicken in the eggs. Next, turn the chicken in the almonds until fully coated. Set aside on a plate.

Peel the carrots, then continue peeling until you're left with a pile of carrot ribbons. Halve the cherry tomatoes. Rinse, dry and chop the lettuce. Add the salad vegetables to a bowl and set aside.

Add the mayonnaise to a small bowl. Chop the chives. Add the chives and garlic powder to the mayonnaise. Juice the lime directly into the mayonnaise  Season with a pinch of salt. Set aside.

See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 2-3 min on either side or until golden and crispy. Toss the salad vegetables in the dressing. Drizzle the chicken with the barbecue sauce and serve with the salad.