Cut the chicken crossways into 2cm thick strips, place into a ceramic or glass bowl. Pour over the buttermilk and stir to coat. Cover and refrigerate for 1 hour if time permits.
Remove 8 of the outer leaves from the cabbage and place on a board. Finely shred the remaining cabbage and place into a bowl. Add Qukes®, Minicaps®, carrot, snow peas and dressing. Toss to coat.
Pour enough oil into a frying pan so it™s about 2cm deep (alternatively you can deep fry in a wok or saucepan). Heat over medium heat until the oil reaches 180°C or when a cube of bread turns golden in 15 seconds.
Drain the chicken well, discard the buttermilk. Place chicken on a plate and sprinkle with Cajun spice. Sift over the flour and turn each piece so well coated in flour. Drop the chicken into the oil, in batches, cook for 5 minutes or until golden and cooked through. Remove to a wire rack to drain.
To assemble, Pile slaw onto 4 cabbage leaves. Top with chicken and drizzle with sweet chilli sauce or jam. Top with a second cabbage leaf. Serve with remaining slaw and sweet potato crisps.