Pound lime zest, pepper, garlic, salt, and thyme into a paste and mix with 60ml olive oil and lime juice.
Heat 30ml olive oil in a pan and fry bacon until the fat is released.
Brown chicken breasts in the bacon fat for 3 minutes per side and then remove the bacon.
Transfer chicken to a tray and brush thoroughly with the citrus paste.
Roast chicken for 20 minutes while basting frequently until cooked through.
Rest the chicken for 10 minutes before serving.
Grate potatoes and onions into a towel and squeeze out all excess moisture.
Combine the potato mixture with eggs, salt, and pepper in a bowl.
Fry spoonfuls of the mixture in oil, forming 6cm rounds, for 5 minutes per side until crisp.
Serve one chicken breast with latkes and a green salad.