1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Sprinkle salt and pepper over the chicken thighs and rub with 1 tbsp oil. Pop in a roasting tin and slide into the oven to roast for 45 mins, till golden and cooked through.
2. While the chicken roasts, tip the flour into a large bowl. Scoop out 1 tbsp and save for later. Add 1 tbsp oil, a good pinch of salt and 3 tbsp water. Stir well, adding more water if necessary to form a dough. Knead till smooth, then cover and set aside.
3. Peel and finely chop the red onion, garlic and ginger. Halve the chilli and flick out the seeds and pith for less heat, and finely chop half (keep the other half to use in another recipe). Halve and stone the plums and finely dice them.
4. Add 1 tbsp oil to a pan and bring to a medium heat. Slide in the red onion, chilli, garlic and ginger and cook for 2 mins. Stir in the plums, 1 tbsp tamari and 4 tbsp cold water. Bring to a simmer, then cover and reduce the heat. Cook for 10 mins, stirring occasionally, till the sauce is thick.
5. While the sauce simmers, the fennel and slice very finely. Trim and peel the carrot, and use a vegetable peeler to create long ribbons from it. Tip both into a bowl and squeeze in the juice from the lime. Toss together and set aside.
6. When the chicken is nearly ready, divide the dough into 4 and roll out as thinly as possible, using the reserved flour to dust your rolling pin. Bring a large dry pan to a medium heat. Cook the rolled-out pancakes for 2 mins on each side, repeating till all are cooked. Pop onto a plate a wrap with a clean tea towel to keep warm.
7. Trim and finely slice the spring onions and cucumber into batons, peeling the cucumber (the skin can be bitter, so try a bite and see if you think it needs peeling).
8. Pull the cooked chicken away from the bones and shred the meat with a couple of forks. Serve with the pancakes, warm plum sauce, vegetable batons and fennel and carrot salad.