In a bowl, mix together the cabbages, carrot, radishes, coriander, yogurt, lime zest and juice. Season well and set aside.
Heat the jerk paste in a frying pan with 3 tablspoon of water. Add the chicken and cook over a medium heat for 4-5 minutes until piping hot.
Serve with the coleslaw and crusty bread.
Recipe courtesy of Sainsbury's