Chicken marinaded in a Thai spice paste of chilli, coriander root, oyster sauce, ginger, garlic, coconut sugar, and lime. Daunted with cornflour and Sichuan pepper and FRIED.
Ribbons of underripe mango, cucumber, scallions, mint, Thai basil, chilli, and red onion. Dressed with a sticky dressing of coconut sugar, lime, sesame oil, sesame seeds, and soy, and topped with crushed cashews.
(If you're really sneaky you'll scoop all of the crispy batter bits out of the chicken pan and scatter them over the salad, too)