Start this recipe by preparing the chicken. In a medium mixing bowl, place the minced ginger and garlic, corn flour, cayenne pepper, oregano, egg, soy sauce and season with salt and pepper. Mix together, then add in the chicken strips and mix to coat all over. For the oat crust, place ½ of the porridge oats into a food processor and pulse for a few seconds to chop. Tip the oats into a large plate and mix in the remaining half porridge oats, parsley and season with salt and pepper. Dip the chicken strips into the oat mixture and coat al over. Place the chicken onto a lined baking tray and drizzle with olive oil. Bake in the oven at 200`c for 10 minutes until golden brown. Meanwhile, prepare the coleslaw by mixing together the dressing ingredients. Pace the extra virgin olive oil, white wine vinegar, lemon juice, garlic and Dijon mustard into a large bowl and season well with salt and pepper. Whisk together well then add in the cabbage, carrots, pumpkin seeds and parsley and mix together well. When ready, serve the cooked oat crusted chicken strips with the healthy coleslaw on the side.