Mix the chicken, eggs, breadcrumbs and seasoning together. Get a large cooking cutter and press the mix into it to make a disk. Repeat with the rest of the chicken mix and pop all the disks in the fridge to set up for half an hour.
Meanwhile, place the flour, eggs and panko in bowls.
When the chicken disks have chilled a bit and are easy to handle then dip them in the flour, followed by the eggs, followed by the panko.
Get a muffin tin and flip it upside down then gently fold the breaded chicken disks in half and rest them in between the grooves.
Set in the r until solid, then heat a large pan of vegetable oil to 170°C.
Meanwhile, fry the vegetables in a little oil until soft. Mix the spices together and add half to the vegetables - reserve the rest for the dip. Set the cooked veg aside.
Fry the taco shaped chicken in batches until golden and crispy - set aside.
Fill with the vegetables and arrange in a circle then sprinkle with cheese and grill for 10 mins until bubbling.
Meanwhile, whisk together the ingredients for the dip.