Start by butterflying and pounding the chicken breasts thin.
Whisk together lemon juice, olive oil, garlic, chilli flakes, rosemary, bay leaves, thyme, salt, and pepper. Coat the chicken breasts, and leave to marinate for at least an hour.
For the salsa, combine the finely chopped parsley, red onion, capers, dijon, red wine vinegar, anchovies, and olive oil. Season with salt, pepper, and chilli flakes. Set aside.
For the slaw, whisk together honey, lemon juice, and salt, then add shredded cabbage and onion. Toss, and set aside.
For the aioli, add an egg yolk, garlic clove, dijon, artichoke hearts, lemon juice, and salt to a bowl. Using a hand blender, blend everything together before slowly drizzling in oil. Keep drizzling oil until everything is thickened and emulsified.
Remove the chicken from the marinade, dunk in egg wash, then transfer to the bowl of breadcrumbs.
Once well coated, add to a pan of oil at around 180 C. Fry until golden brown and cooked through, then remove from the oil, place on a wire rack, and sprinkle with flaky salt.
Add a knob of butter to a pan, then lightly toast your bread on one side only.
Assemble your sandwich, starting with your bread (toasted side facing up), then aioli, then slaw, chicken, then a good helping of your salsa verde and your other piece of bread. Enjoy!