1
In food processor, combine pistachios, chives, mint, garlic, panko, 1 tablespoon olive oil, and juice and zest of one lime. Set aside.
2
In small bowl, combine cumin, coriander, salt and pepper. Rub spice mixture over both sides of chicken pieces. Set aside.
3
In medium bowl, combine olives, chopped fennel bulb and fronds, onion, chili pepper, cherries and pomegranate seeds. In separate small bowl, whisk together 1/4 cup olive oil, pomegranate molasses and juice and zest of second lime. Pour dressing over olive mixture; toss well to coat. Top with parsley and stir to combine. Set aside.
4
In large skillet over medium-high heat, warm remaining olive oil. Add chicken and sauté, turning until a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F, about 7 minutes per side. Remove chicken to cutting board and cool slightly. Slice chicken into strips.
5
Arrange chicken on serving platter and top with pistachio crumble mixture. Arrange olive salad next to chicken slices and serve.
