Heat a pot of oil to 350 degrees F. Put the tomatoes, avocado, honey, lime juice and creme fraiche in a blender and puree. Season with salt and pepper and set aside. Season the flour with 1 tablespoon salt and 2 teaspoons pepper and dredge the chicken in it. Dip into the beaten eggs, and then the Corn Flakes. Fry the chicken cubes in the oil until golden brown, 3 to 5 minutes. Skewer the chicken cubes with a toothpick and serve with the avocado-tomato jam for dipping.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.