1. Using a meat mallet, pound the thighs until 1 cm thick. To make nori crust, combine the crushed nori and sesame seeds together on a plate. Heat the coconut oil in a fry pan. Roll each thigh in nori mix and place on hot pan. Cook for 5 minutes each side or until cooked through
  2. Meanwhile, boil your asparagus and broccolini in a double boiler until just tender. Remove and toss together with cabbage. To make the dressing, combine everything together in a mini bender and blend, or shake vigorously in a jar with a tight lid.
  3. Serve chicken with veggie slaw and drizzle with dressing.