Mexi larb-style chicken with Mexi kraut salad

Chop chicken thighs into 1-2cm cubes then fry with chilli flakes for a few minutes until almost cooked through. Add sliced shallot or red onion, chopped garlic, a good pinch of brown sugar and shredded lemon verbena leaves if you have them. Cook for a minute or two, then add a good dash of fish sauce, sliced red jalapeño, lime zest and juice, chopped spring onions, coriander leaves, mint or Thai basil. Put the chicken on top of shredded salad leaves, sprinkle with Mexi kraut and crumble over corn chips to serve.