Cut the chicken breasts into thin steaks, about 1 cm thick. Season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dip each chicken piece first in flour, shaking off any excess, then in egg, and finally coat thoroughly in breadcrumbs. Place the breaded chicken on a plate. Set aside.

To make the sauce, heat the coconut oil in a large pan over medium heat. Add the onion and carrots and frr until softened. Add the garlic and ginger and continue to cook for 30 seconds more.

Stir in the curry powder and flour into the vegetable mixture and cook for a minute. Gradually add the chicken stock while stirring constantly to prevent any lumps. Add the soy sauce, honey, and bay leaf. Bring the sauce to a simmer (uncovered) and let it cook for about 15 minutes, until the vegetables are tender and the sauce has thickened. Blitz with a hand blender then simmer for a further 5 minutes.

While the sauce is simmering, heat your air fryer to 180°C. Spray the chicken pieces lightly with olive oil and place them in the air fryer. Depending on the size of your air fryer, you might need to cook in batches. Cook for 15-20 minutes or until the chicken is golden brown and has an internal temperature of 74 ^o C.

Once the chicken is done, slice it into strips. Serve the chicken over rice, pour a generous amount of curry sauce over the top.