Mix together the turmeric, paprika, cumin, sugar, mustard and oil to form a thick paste.
Spread the paste thickly over the chicken and place in a single layer on a shallow baking tin. Cover and keep chilled until required.
To make the corn cakes, place the cornmeal or polenta, flour, eggs, seasoning and about half of the sweetcorn into a food processor. Blitz in bursts until well combined.
Stir in the chilli, spring onions and remaining sweetcorn. Set aside until required.
Preheat the oven to 190℃ (180℃ fan)/375°F/gas mark 5. Bake for 40 minutes or until the juices run clear when pierced with a skewer (or until 75 ℃/167°F in the centre of the thickest part)
Meanwhile, halve the avocado and remove the stone. Scoop the flesh into a bowl and add the lemon and lime juice, and the cream. Season with salt and pepper. Mash well with a fork and transfer to a serving bowl.
To cook the corn cakes. Heat a large griddle or heavy based frying pan and lightly oil. Place large spoonfuls of the corn cake mixture into the pan and cook until the underside is set and just starting to colour, then flip over and cook the other side. Keep warm while cooking the remaining corn cakes. Grease the pan with a little more oil as required
Serve the chicken with the corn cakes, and with the avocado cream on the side
Nutritional information does not include seasoning as the amount added varies from cook to cook. Therefore sodium levels in the finished dish will be higher than those stated.