Put oil in a skillet over low heat and add the sliced garlic, red pepper flakes, oregano, and salt and cook until garlic is beginning to turn golden. Add a little more oil and the tomatoes, and sauté until the tomatoes begin to release some liquid - add water/stock/pasta water if needed to encourage the tomatoes to break down a bit. Add some julienned basil to the pan and continue cooking until saucy, but still chunky.

Prepare three bowls to bread the chicken: one with flour (add salt and pepper), one with eggs (add salt and a bit of water), and one with bread crumbs (add chopped oregano/parsley/basil, salt, grated Parmigiano Reggiano). Dredge the thighs in this order: flour, egg, breadcrumbs.

Fry chicken in a pan of oil that goes about ¼ to ½ way up the sides of the chicken pieces. When the chicken has been turned over, add more whole oregano and basil (to be removed later) and the crushed garlic. Add butter pieces when the chicken is almost done, turning the pieces of chicken in the butter sauce to coat.

Remove the chicken from the pan and place on a platter and lightly spoon some of the butter sauce over the chicken. Sauce the platter with the tomatoes around the chicken, taking care to not cover the chicken. Sprinkle with some grated parmesan cheese. Break up the burrata in a bowl to make a chunky cream sauce, and spoon dollops over the platter.