Wash the chicken fillets and pat them dry. Mix 1 tsp curry paste, 1 tsp honey and 1 tbsp soy sauce. Brush meat with it. Clean, wash and roughly dice the bell peppers. Peel garlic and ginger and chop finely. Preheat oven (electric cooker: 120 °C/circulating air: 100 °C/gas: see manufacturer).
Clean and wash the spring onion and cut it into very fine rings. Peel onion and cut into rings. Wash, clean and slice the cucumber. Mix vinegar, 1 tsp honey and 2 tbsp oil. Season to taste with salt and chili flakes. Mix cucumber with spring onion, onion and dressing.
Heat 2 tablespoons of oil in a frying pan. Brown the fillets all around. Place on a baking tray and continue cooking in the hot oven for about 10 minutes.
In the meantime, fry the peppers in the frying fat for about 5 minutes. Season with salt and take out. Sauté garlic and ginger briefly in the hot pan. Boil up peanut cream and milk in it while stirring. Season to taste with 1 tsp curry paste and 3 tbsp soy sauce. Add paprika to the sauce. Arrange salad, meat and sauce. Sprinkle with peanuts and possibly coriander.