Parmesan-Crusted Chicken Goujons with Zesty Green Slaw

Use your food processor's slicing blade to thinly slice the green cabbage and fennel.
Place them in a large mixing bowl.
Add the sliced spring onions, mayonnaise, fresh lemon juice, extra-virgin olive oil, and chopped parsley to the bowl with cabbage and fennel.
Season with salt and freshly ground pepper to taste.
Mix the ingredients well to coat the slaw with the dressing.
Set aside.

In a separate bowl, combine the mayonnaise, sugar-free ketchup, sriracha, minced garlic, fresh lemon juice, and onion powder (or minced white onion).
Season the dressing with salt and freshly ground black pepper.
Stir until all ingredients are well incorporated.
Set aside.

Slice the chicken breasts into strips approximately 1cm (½in) thick.
Place the chicken strips in a bowl and roll them in the grated Parmesan cheese to coat them thoroughly.
Heat a pan with the ghee over medium-high heat.
Once the pan is hot, add the chicken goujons and fry them until they are golden brown on both sides.
Work in batches, being careful not to overcrowd the pan.
Use a rubber spatula to flip the chicken halfway through cooking to keep as much of the Parmesan crust intact as possible.
Alternatively, preheat the oven to 200°C (392°F) and bake the chicken for 20-25 minutes until they are cooked through and have a crispy crust.