Place the chicken in a bowl and add the Hoisin sauce coating it well. Marinade for at least 20 minutes in the fridge.
Make the cucumber chilli pickle. Top and tail the cucumber and dice into small 1cm cubes. Deseed and finely chop half a cayenne chilli. Place this in a dressing bowl and add the rest of the dressing ingredients. Mix well and set aside in the
fridge to chill.
Meanwhile prepare the chicory leaves on two serving plates and cover and chill in the fridge.
Heat the grill until smoking. Remove the chicken from the fridge. Add two tablespoons of groundnut oil and mix well. This will help the chicken cook on the grill. Place the chicken onto the grill and let it cook for a minute on one side to get
deep grill lines before turning over to cook on the other side. Cook for 4 minutes
turning the chicken ocassionally until the chicken is cooked through. Remove and
place on a board.
Slice the chicken into cubes. Remove the chicory and cucumber chilli pickle from the fridge. Spoon the chicken pieces onto the leaves and dress with a teaspoon of the pickle. Garnish with a sprig of coriander into each one and serve immediately.