Cut the chicken into strips lengthways. Whisk the eggs in a bowl and add the garlic. Place the chicken in the egg and mix until all the chicken is well covered with the egg.
Combine the seeds, nuts, spices and rice flour into a food processor and pulse to combine, don't overprocess as you want the mixture to be crunchy. Pour it into a shallow dish.
Remove the chicken from the eggs and then dip into the nut mixture, making sure it is evenly and well coated.
Heat the oil in a frying pan and sauté the chicken four at a time until golden brown. Serve the chicken with chilli jam and a squeeze or two of fresh lime juice.
To make the chilli jam, put the chillies, tomatoes, onion, garlic, ginger and Thai sauce into a blender and whizz until it is just roughly chopped - don't overblend as you want a little texture to the jam.
Pour the mixture into a medium pan along with the sugar and vinegars. Bring to the boil and then reduce the heat and simmer for about 1-1½ hours. It can take a little while longer if you have particularly large and juicy tomatoes. You want the jam to be thick and syrupy, and the liquid on the surface should disappear. It will also look a bit darker. There may be some scum on the surface, but don't worry about this, as it will go when the chilli jam is cool.
Spoon the jam in hot sterilized jars.
The sealed jam will keep for a few months in a cool, dark place. Once opened, store in the fridge and eat within a month.
Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press.