Flatten out the chicken breasts to about 3-4cm with a rolling pin in baking paper or a freezer bag, then cut each breast in half to give 4 servings
Coat with 1 tbsp olive oil and the Cajun seasoning and put to one side
Mix the carrot, cabbage and green part of the spring onion with the sour cream, mustard and vinegar, and add a pinch of salt. Put it to one side
Cook the chicken for 3-5 minute each side in the remaining olive oil until cooked through, adding the white parts of the spring onions for the last 3 minutes to wilt and slightly colour. Lightly toast the buns
Fill the buns with the salad and top with the chicken and spring onions. Add a dash of hot sauce if you fancy.