Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line a large baking tray with parchment or baking paper.
For the salsa; roughly mash the avocado flesh, then add the chopped tomatoes, agave nectar, chilli flakes, sea salt and black pepper and gently mix together. Check for seasoning then stir in the chopped coriander until just combined. Place the reserved avocado stone in the middle of the salsa – this will stop it from going brown until it’s served. Cover and set aside.
For the BBQ sauce: Place a medium frying pan over a medium/high heat, add the coconut oil and, when hot, add the chopped shallot and sauté for 10-15 minutes until soft and translucent. Add the crushed garlic cloves, sea salt, black pepper and tomato puree and combine well before adding the vinegar, Dijon mustard and water and stirring again. Finally, add the agave nectary and tamari sauce and allow to cook for a further 2-3 minutes, stirring regularly, then remove the pan from the heat and set aside to cool.
In a medium sized shallow dish, combine the coconut flour with the harissa, garlic granules, chilli flakes and black pepper and mix thoroughly.
Coat the chicken strips in the seasoned flour mix, shake off any excess flour and then lay the strips out across the baking tray. Place the tray into the oven and bake for 14 minutes, turning the strips over half -way through.
Using tongs or skewers, carefully dip each chicken strip into the cooled BBQ sauce and thoroughly coat in the sauce. Place the strips onto a hot BBQ and cook for 3 minutes on each side until crispy, then serve on a platter with the avocado salsa (remember to remove the stone before serving!)
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