Mix together all of the ingredients for the Sunshine Curry Dip. Add about 1 cup to a gallon-size Ziplock bag. Slice each chicken breast into 3-4 large pieces, and add to the bag. Seal and refrigerate for at least 4 hours, overnight if possible. 

2. Stir together bread crumbs, curry powder, paprika, turmeric, 1 tsp of salt, and the pepper in a shallow bowl. When you are ready to bread the chicken, remove pieces from the marinade and wipe most of the marinade off - leave just a little to help the breading stick. Dredge them in the breadcrumb mixture until well coated, and set them on a cooling rack. Place the cooling rack in the refrigerator for half an hour, to help the breading set further. 

3. Remove the cooling rack from the refrigerator, and place on a baking sheet lined with foil. Lightly spray each piece of chicken with olive oil cooking spray, and bake at 400 degrees for 8 minutes. Remove the tray from the oven, gently flip the pieces of chicken, and give them another spray of olive oil. Bake in the oven for another 8 minutes. 

4. While the chicken is baking, prepare the toppings. Mash together the avocado, 1/4 tsp salt, lime juice, and red pepper flakes, and set aside. Stir the shredded cabbage into 1/3 cup of the leftover Sunshine Curry Dip. 

5. When the chicken is done, allow to cool slightly, and then build your sandwiches.