1.Combine juice, oil, thyme and garlic in a small jug. Combine chicken and half the juice mixture in a large bowl.
2.To make coleslaw: combine cabbage, carrot, parsley, currants, nuts and remaining juice mixture in a medium bowl; season.
3.Place breadcrumbs in another large bowl; season. Heat vegetable oil in a large frying pan over medium-high heat.
4.Working in batches, lift chicken out of lemon mixture, drain off liquid, then toss in breadcrumbs to coat. Shallow-fry chicken pieces until browned lightly and cooked through. Drain on absorbent paper. Repeat with remaining chicken mixture and breadcrumbs.
5.Serve chicken with coleslaw and aïoli; accompany with lemon cheeks.
Japanese breadcrumbs, also known as panko is available in most major supermarkets and Asian food stores; you can use stale white or packaged breadcrumbs instead. Use a mandoline or V-slicer with a julienne attachment to cut the carrots into thin strips. Leftover chicken is delicious served with mayonnaise and lettuce on bread rolls.