For making chicken take a whole boneless piece of chicken put it in zip lock bag and beat with meat hammor, sprinkle sea salt, bruch cognac wine, breadcrumbs, black pepper powder and fold it marinate for 15-20 minutes.
In two bowls add chicken mince add salt, olive oil and white wine and marinate.
In first bowl add garlic and breadcrumbs.
In second bowl, add chopped shiitake mushrooms, bread crumbs, mushroom stock, wine vinegar and mix well open the whole chicken roll add first chicken mince mixture spread breadcrumbs and paprika powder, then spread second chicken mince mushroom mixture and place slices and breadcrumbs.
Roll the whole chicken and take 3 sheets of sliver foil spray oilve oil, roll it in toffee shape and cook in a steaming pit for 1 hour.
In a steamer place red brick chunks in a pot, cut figs and stuff with demerara brown sugar place a vessel on steamer, put figs, chopped onions and pour brandy on it and place in steaming pit to cook.
In a pan add cooked figs and onions olive oil, salt, cumin powder, cherry tomato, sea salt and black pepper powder and saute and blend the mixture.
Serve the figs chutney with microgreens, onions, cherry tomato and all spice powder.