Place the chicken breasts in a large saucepan and cover with cold water. Add the coriander seeds, cinnamon stick, black peppercorns and sliced ginger. Bring to the boil and simmer for 15-20 minutes until the chicken is cooked. Drain and leave to cool completely.
In a large bowl, mix together the remaining ingredients, except the chopped coriander. Season to taste and add more lemon juice if needed.
Shred the chicken with two forks and add to the bowl, along with the coriander. Mix, ensuring everything is well coated.
Serve between 2 doorstops of bread with some watercress and crisps on the side, or on a jacket potato.
