Slice most of the way through each
chicken breast lengthways, and open
out like a book. Cover with cling film
and gently beat with a rolling pin until
flattened. Rub 2 tsp sesame oil all
over the chicken.
Roughly crush the chilli flakes, cumin
seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle
over both sides of the chicken. Chill until
you are ready to cook.
In small bowl, mix the remaining
sesame oil, sugar, soy sauce and lemon
juice. Add the cabbage, onion and chilli to
a large bowl, pour over half the dressing
and mix well. Save remaining dressing to
use as a dipping sauce for the chicken.
Heat grill to high. Place the chicken on a
baking tray lined with foil, grill for 3-4 mins
on each side until cooked through. Serve
with the slaw, lemon halves, a scattering
of coriander and dipping sauce.