To make the sesame and fennel dukkah, heat a small frying pan over medium heat. Add the coriander seeds, cumin seeds and fennel seeds. Cook, tossing, for 2-3 mins or until aromatic. Transfer to a food processor or spice grinder and process until coarsely crushed. Return the pan to medium heat. Add the sesame seeds and cook, tossing, for 2-3 mins or until golden brown. Add to the food processor or spice grinder with the almonds, cashews and pistachios. Season. Process until the mixture is coarsely chopped. Transfer to a medium bowl.
Place flour and egg in 2 separate shallow bowls. Season. Coat each piece of chicken in flour, shaking off excess. Dip in egg, then in the dukkah mixture and turn to coat. Transfer to a plate.
Add the olive oil to a medium frying pan. Heat to 170°C over medium-high heat (when oil is ready, a cube of bread turns golden brown in 15 secs). Carefully cook the chicken, in batches, for 2-3 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Season.
Stir the harissa and half the extra virgin olive oil in a small bowl until well combined. Place yoghurt in a separate small bowl. Top with harissa mixture and use a spoon to gently marble. Season.
Combine the kale, lemon juice and remaining extra virgin olive oil in a bowl. Divide among serving plates with the chicken. Serve with harissa yoghurt.
Tip: SERVE WITH... lemon wedges