Roast the spices for the seasoning in a dry non-stick pan until they begin to release their aromas. Allow the mixture to cool briefly, place in a mortar and finely crush.
Place the spice mixture in a bowl. Add pepper, ginger, cinnamon, chilli powder, icing sugar, nutmeg, turmeric and salt. Stir in the yogurt.
Peel and finely dice the shallots and garlic. Fold into the yogurt with the vinegar. Place the chicken fillets in a flat dish and cover with the yogurt marinade. Leave to marinate for at least 30 minutes or overnight in the fridge.
Preheat the oven to 180°C (160°C fan, gas 4). Heat the oil in a pan. Remove the chicken from the marinade and fry in the hot oil for 2 minutes.
Turn the chicken and fry for 2 minutes on the other side.
Remove the chicken and transfer to a roasting tin.
Cook the chicken in the oven for 25 minutes until cooked through. Meanwhile, heat the sesame oil in a pan. Cut the cauliflower florets into slices and cook gently in the hot oil to brown on both sides. Beat the yogurt with salt, pepper and a splash of lemon juice until smooth. Remove the chicken from the oven and slice diagonally. Place some chicken and 1 tbsp yogurt on a flatbread. Serve with the cauliflower and garnish with coriander.