In a large bowl combine all ingredients except the butter, cream and coriander. Ensure the chicken is coated in the mixture and leave to marinate for up to 4 hours.
In a deep frying pan, add in the butter and over a high heat, melt just until it begins to smoke. Add the marinated chicken to the pan and cook over a high heat and stir until no longer pink in the centre, about 15 minutes depending on the size of the dices. Pour in the cream and simmer for 1 minute.
To serve, spoon into a serving dish and garnish with fresh coriander. Enjoy!
If you need to heat your chicken again be careful not to overheat your chicken as this may lead your cream to change to oil.