This recipe came courtesy of the great chef Asha Gomes, who used to own a phenomenal restaurant named Cardamom Hill here in Atlanta and now hosts these incredible soirees in one of her spaces with small, intimate dinners. Anyhow... once I saw this I knew I need to make it and I LOVED it - it's become a repeat recipe over time. See below - I've modified the recipe to be a light sauté instead of a deep fry, and modified the garnishes and serving method.
FOR THE CHICKEN:
FOR THE GARNISH/SERVING: