Pre-heat the oven to 190°C
Make the curry paste by grinding together the coriander seeds, cumin seeds, mustard seeds, fennel seeds and cardamom seeds until fine using a spice grinder or a pestle and mortar.
Tip the spices into a large bowl and add the turmeric, ginger, garlic powder, salt and mix well.
Remove 1 tablespoon of the spices and set aside in a small bowl for later.
Stir the coconut oil into the rest of the spice mix until a thick paste has been formed.
Rub the paste all over the chicken thighs until they are evenly covered.
Place in the oven and roast for 15 minutes then remove from the oven and scatter over the sesame seeds.
Place back into the oven and roast for a further 15 minutes.
Remove and leave the chicken until cool enough to handle then shred the meat and crisp skin.
Place in a bowl whilst you prepare the dressing.
Whisk together the mayonnaise, yoghurt, lime juice and almond butter with the reserved tablespoon of the curry spice mix.
Pour two thirds of the dressing over the shredded chicken and add in the dried apricots and red chilli.
Stir well until the chicken is completely covered.
Keep in the fridge until ready to use.
Use more of the dressing to loosen the Coronation Chicken just before serving.