Take all your chicken marinade ingredients and mix together, coating the chicken breast all over and place in the fridge for two hours or overnight.
Pre-heat the oven to 190°C. Remove the excess marinade from chicken and place on a backing tray and place in the oven for 20 minutes.
While the chicken is cooking, now is the time to make your flat bread. Place all the flat bread ingredients into a bowl and knead until you get a dough consistency. If it feels too sticky, add more flour until you get the right consistency. Place in a bowl and allow it to rise slightly for 15 minutes.
Now, add all the Green Goddess sauce ingredients to a food processor or blender and whizz until all ingredients are combined. To make the slaw, use a food processor to grate the carrot, slice the cabbage, radish and add to a bowl. You can also do this manually if you don’t have a food processor.
In a small saucepan add the maple syrup and heat until bubbling, add the nuts and cook until they caramelise. Season and place on a tray lined with baking paper and allow to cool.
Add the juice of a lemon to the white wine vinegar and sesame oil, and season. Add the mint to a salad bowl and the rest of the slaw ingredients. Toss and crumble the nut mixture over the top.
Take your flat bread dough and divide it into six parts. With a rolling pin, roll out the flat bread on a floured surface. Grab a large saucepan, add a little olive oil and heat on medium heat. Add the flat bread and cook until the bread starts to bubble and rise, then flip for a minute or two until toasted.
Serve the flat bread layered with the chicken, summer slaw and topped with the sauce.