Season the chicken

• In a bowl, coat the chicken breast with olive oil, salt, black pepper, ground cumin, smoked paprika, dried oregano and chilli flakes.
• Mix well so every piece is evenly coated.

Roast the baby potatoes

• Toss the halved baby potatoes with olive oil, dried oregano, salt and black pepper.
• Spread on a baking tray and roast at 200 °C until golden and crisp.

Make the coleslaw

• Shred the purple cabbage and grate the carrot.
• Thinly slice the red onion and toss everything with a pinch of salt.

Whisk the coleslaw dressing

• In a bowl, whisk the Greek yogurt with garlic, lemon juice, olive oil, Dijon mustard, honey, salt and black pepper.
• Pour over the cabbage mix and stir until creamy.

Cook the spicy chicken

• Heat a little olive oil in a frying pan over medium-high heat.
• Cook the seasoned chicken until golden and cooked through, turning occasionally.

Finish the potatoes in garlic butter

• Melt the butter in a pan and add the minced garlic.
• Toss the roasted potatoes in the garlic butter until glossy and fragrant.

Serve

• Plate the spicy chicken with the garlic butter baby potatoes and a generous spoon of creamy coleslaw.