Combine Chicken, Yoghurt, Lime Juice & Seasoning. Coat Chicken well, and leave overnight in the fridge.
Dissolve Creamed Coconut in the boiling water, add the chillis and leave to cool. Blitz well, and strain through a fine sieve. You can use the pulp, or omit if you want a smoother consistency to the mayo. I prefer to add it though.
Remove from marinade and roughly blitz Chicken then divide mixture into 2 on two separate pieces of cling film. Press out into a rough oval.
Place egg on top and use the cling film to bring the chicken mixture up and around the egg, completely enveloping it.
Smooth out and fill in any gaps that may appear. Wrap with the cling film and pop into the freezer for 45 minutes or so to firm up.
Meanwhile make the mayo. Add the Yolks, Lime Juice, Mustard and Smoked Salt into a bowl. Whisk well to combine. Add the coconut and chilli water (and pulp if using) and again whisk well. Add Xanthan Gum and combine.
Slowly add the oil in a gentle stream whilst whisking well to emulsify. Decant into a squeezy bottle and set aside in the fridge.
Remove Eggs from the freezer and pannè with the Gram Flour, Egg, and Crumb.
Deep fry at 180 degrees C (carefully placing the eggs in the oil as they're
quite delicate when the chicken mixture is raw) for 8 minutes or so, or until chicken is completely cooked through.
Garnish Plate with the Mayo and some finely chopped Coriander if desired, cut the egg through the middle to expose the oozy Yolk, serve and enjoy.