Cut the chicken fillets into strips (or use tenderloin).
Mix the Panko crumbs, sesame and cumin together and spread onto a flat plate.
Mix the egg with a 1/4 cup of water and mix well to combine. Dip each piece of chicken into the egg, drain a little then roll in crumbs. Lay on a plate and continue. Use more crumb mixture if you have more meat or would like a thicker coverage.
Put a medium sized pot onto a low heat and add the oil. Add the chopped onion, capsicum, spices and garlic & sweat till soft and the chorizo has started to melt. Add the rice to the pot and toss till warm then add the stock and chopped coriander (stems, leaves and roots). Bring up to the boil put a lid on and turn down till the flame is just visible (or as low as possible). Leave for at least 15 minutes without lifting the lid. The water should be absorbed and the rice tender. Stir in salt and pepper and a little extra coriander if you like ( if the rice is not soft enough (fully cooked) add a little hot stock or liquid, (1/4 cup) stir in and leave over the heat for another 5-10 minutes.
Put the diced Spanish onion (garlic) into a bowl with the lemon juice and a good pinch of sea salt. Stir around . Add the tomato, chopped dill and coriander and mix well. Add chilli and salt to taste.
Put the avocado,lemon juice, yoghurt and a pinch of salt into a blender and blitz till smooth and creamy. This is nice with a little cumin or smoked paprika and a couple of Tablespoons of Jalepeno pickle juice.
Serve with cucumber, cherry tomatoes, sliced spanish onion, coriander and dill