Preheat oven to 220°C. Line a baking tray with baking paper. Place potato wedges on prepared tray, in a single layer. Spray with oil. Season with salt and pepper. Bake for 35 minutes or until golden and tender.
Meanwhile, cut each chicken breast horizontally into 2 thin fillets. Rub spice mix on each side.
Heat oil in a large frying pan over medium-high heat. Cook chicken, turning, for 7-8 minutes or until cooked through.
Meanwhile, combine coleslaw mix, fennel and half the chives in a large bowl. Combine yoghurt and lemon juice and toss through the coleslaw.
Serve chicken with wedges and coleslaw, topped with remaining chives and avocado.
