Mix the chicken strips with the
buttermilk and chill for about half a day.
Mix all the onion ingredients, season
with salt and set aside to marinate for
at least 30 mins or up to half a day.
Mix together the polenta or cornmeal,
flour, sesame seeds, paprika, cayenne
pepper, cinnamon and garlic salt on a
plate. Heat 2cm sunflower oil in a deep
frying pan (or slightly more in a big wok)
until a cube of bread browns in 1 min. Lift
the chicken from the buttermilk and drop
into the flour mix, tossing to coat well.
Add about 3 chicken strips at a time to
the oil and fry, turning, until golden on all
sides and just cooked through. Drain on
kitchen paper while you fry the rest.
Halve and stone each avocado, scrape
out the flesh into a bowl with the lemon
juice and some seasoning, and very
roughly smash together with the back of
a spoon. Spread over the warm tortillas
or flatbreads, top with the crispy chicken,
pickled onions and some coriander, and
roll up to tuck in.