Method:
1 Preheat the oven to 200°C fan forced.
2 Heat a frying pan over a medium heat, lay the lemon slices over the base of the pan and top with the chicken strips, drizzle with olive oil and season with salt and pepper, cook for 2-3 minutes on each side. Place the pan in the oven and cook for a further 5 minutes or until cooked through.
3 Combine the pear, daikon, carrot and ginger in a medium saucepan, place over a medium heat and add the chicken stock, simmer for 6-8 minutes or until vegetables are tender.
4 Stir the brown sugar and vinegar into the vegetables and adjust the seasoning, simmer for a further 5 minutes or until thickened.
5 Spoon the chutney onto a serving plate and top with the chicken and a sprig of thyme.