Season the chicken pieces and lay them in a lined cake tin. Make sure they're overlapping and go a little way up the sides - you want them to be in a shallow bowl shape.
Pop the bowl in the freezer until frozen solid.
Meanwhile, heat the oil in a large frying pan with a lid and fry the garlic until fragrant. Add the diced onion and continue cooking until soft and translucent before adding the tomato puree. Cook for a further few seconds then pour over the passata.
Place the lid on the pan and reduce the heat to a gentle simmer - be careful as this guy tends to spit! Cook for around 10 - 20 mins until thick. Remove from the heat and set aside.
Fill large bowls or trays with the flour, beaten eggs and breadcrumbs. Mix in the parmesan with the breadcrumb coating.
Carefully unwrap the frozen chicken bowl and dip it in the flour, thoroughly coating it with your hands. Repeat this (shaking off any flour) with the eggs, making sure it's completely covered, before dipping it in the breadcrumbs.
Heat the oil to 180°C and fry the coated chicken bowl until the internal temperature reads 71°C and the outside is nice and crispy. Carefully remove it from the oil and drain any excess.
Toss the cooked pasta with the reserved tomato sauce.
Place this in the chicken bowl and cover with the mozzarella. Bake for 10 or so minutes to melt the cheese.