Lightly score the chicken breasts on one side, then place between two sheets of greaseproof paper and bash and flatten to 1cm thick with a rolling pin, or the bottom of a pan.

Rub all over with sea salt and black pepper, and half the lemon juice.

Put the flour on a plate and gently turn the chicken in it to coat.

Finely chop the bacon.

Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the chicken and bacon to get golden for 3 minutes.

Turn the chicken, stir the breadcrumbs into the bacon, and cook for 3 more minutes, or until the chicken is cooked through and the crumbs are golden.

At the same time, peel the avocado, scoop the flesh into a pestle and mortar, then smash up until smooth.

Muddle in the yoghurt and a squeeze of lemon juice, and season to perfection.

Spoon over your plates or a platter, sit the chicken on top, and sprinkle over the crunchy bacon breadcrumbs.

Drizzle erratically with chilli sauce, and serve with lemon wedges, for squeezing over.