Mix together mayo, Parmesan, chicken spice, paprika, salt and pepper.
Add the sliced chicken breasts, then stir to coat chicken in mayo spice mixture.
Combine panko, oregano, seasoning and cayenne.
Dip the chicken strips into the crumbs, pressing to coat well.
Deep fry in canola oil until golden and crispy or bake in a preheated oven at 200c until golden.
In a pot, combine the plums, onion, chilli flakes, sugar, vinegar and allspice, then place over medium heat and simmer gently, stirring occasionally, for 30 minutes. Cool to room temperature then store in an airtight container in the fridge for up to 2 weeks.