Season Boneless, Skinless Chicken Thigh (4) with Kosher Salt (to taste) and Cayenne Pepper (to taste) dust in a mixture of Corn Starch (1 cup) and Parmesan Cheese (1 cup)
Heat Olive Oil (to taste) on a frying pan and sauté chicken until golden and cooked through.
Meanwhile, rinse Potato (3) and blend with Egg (2), Garlic Paste (1/2 teaspoon), Parmesan Cheese (1/3 cup), and Cayenne Pepper (to taste).
Form the mixture into 2 patties, press all sides into Panko Breadcrumbs (1 cup).
Sauté patties in frying Olive Oil (to taste) until golden and heated through.
For the Cilantro-Lime dressing, blend Olive Oil (3 tablespoon), Juice of the Lime (2 tablespoon), Fresh Cilantro (1 teaspoon), and Garlic Paste (1/2 teaspoon), add Kosher Salt (to taste) and Cayenne Pepper (to taste).
To plate, first put the potato patty.
Nape with Tomato Sauce (4 tablespoon) and sprinkle with grated parmesan cheese.
Top wit two chicken thighs.
Drizzle with cilantro-lime dressing. Serve and enjoy!