Marinate the chicken

• Cut the chicken breast into strips and place in a bowl.
• Coat with the soy sauce, part of the garlic powder and the crumbled beef bouillon.
• Mix well and let sit while preparing the rest.

Make the sauce

• Combine the mayonnaise, ketchup, mustard, remaining garlic powder and chopped parsley.
• Stir until smooth and set aside.

Bread the chicken

• Mix the flour, cornstarch and a pinch of garlic powder in a bowl.
• Dip the chicken strips in the beaten eggs, then coat them in the flour mixture.

Fry the chicken

• Heat the vegetable oil in a pan to about 175 °C.
• Fry the chicken strips in batches until golden and cooked through.
• Drain on paper towels.

Glaze and assemble

• Toss the fried chicken with the barbecue sauce.
• Warm the naan breads briefly in the pan.
• Spread the sauce on the naan, add the crispy chicken and fold or close the sandwich.