Step 1Preheat the oven to 180°C. Line a large baking tray with baking paper. Whisk yoghurt, garlic and half of the lemon juice in a bowl. Season with cracked black pepper. Pour three-quarters of the mixture in a large bowl. Set remaining yoghurt mix aside. Add chicken to bowl and stir to coat. Cover and refrigerate the chicken for 10 minutes to marinate (or for longer if preparing meal ahead).
Step 2Mix panko crumbs, parsley and half of the parmesan in a bowl. Dip each chicken piece in the crumb mixture to coat, and place on prepared baking tray. Discard used marinade.
Step 3Spray the chicken with olive oil and bake for 20 minutes, or until golden and juices run clear when you slice through the thickest part of the chicken.
Step 4Meanwhile, cook cauliflower in a large saucepan of boiling water for 5 minutes, or until tender. Drain and place in a food processor. Add 1 tablespoon of olive oil, and remaining parmesan and lemon juice. Blitz until smooth.
Step 5Combine coleslaw mix with reserved yoghurt mixture.
Step 6To serve, divide chicken, coleslaw and cauliflower mash among four serving plates, and garnish with parsley leaves.