Place chicken, garlic, and thyme in a large pan and cover with cold water.
Simmer for 25–30 minutes until chicken is cooked through.
Chill the chicken in its stock in the fridge until cold.
Mix flour, cumin, cayenne, celery salt, mustard powder, and salt in a bowl.
Remove chicken from stock and pat dry with paper towels.
Dredge each chicken piece in the spiced flour mixture.
Dip the floured chicken pieces into the milk.
Dredge the chicken in the spiced flour for a second time.
Fill a pan with vegetable oil until it is 10cm deep.
Heat the oil to 170°C.
Fry chicken in batches for 4–5 minutes until golden and crisp.
Drain chicken on kitchen paper and keep warm.
Cut potatoes into wedges and fry in batches for 2–3 minutes until crisp.
Drain potato wedges on kitchen paper and keep warm.
Mix shredded vegetables with mayonnaise to create the coleslaw.
Serve the chicken, potato wedges, and coleslaw immediately.