Make the cheat’s preserved lemon by putting all the ingredients into a small saucepan on medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover, and cook for 12–14 minutes until the rinds look translucent and the juice has reduced by about half. Cool slightly, then blitz in a food processor until smooth.

In a large bowl, whisk together the egg whites, soy sauce, cornflour, ½ teaspoon of salt, and pepper until there are no lumps. Pound the chicken breasts to 1cm thick, then marinate in the egg-white mixture for at least 30 minutes or overnight.

To make the sauce, combine 3 tablespoons of the cheat’s preserved lemon, stock, butter, garlic, sugar, turmeric, and half the cumin in a saucepan over medium-high heat. Bring to a boil and cook for 15 minutes until reduced by a third. Whisk in a mixture of cornflour and some of the sauce until smooth, then return to the heat until thickened.

Heat sunflower oil in a frying pan over medium-high heat. Fry the marinated chicken breasts for 3 minutes per side until browned and cooked through. Remove and keep warm.

Add the lemon sauce to the pan and bring to a simmer. Return the chicken to the pan and cook for 3 minutes, turning gently. Stir in 2 tablespoons of lemon juice.

Transfer the chicken to a serving platter, pour the sauce over, and sprinkle with remaining cumin. Toss spring onion, coriander, and lemon juice together and spoon over the chicken.