Preheat the oven to 180°C.
Cut deep slashes into the guinea fowl breasts to allow spices to permeate.
Toast fennel and coriander seeds in a dry pan for 1-2 minutes.
Crush the toasted spices and cardamom seeds into a powder using a pestle and mortar.
Mix the ground spices with yoghurt, ginger, chilli, salt, mace, white pepper, and coriander.
Sear the guinea fowl in an ovenproof pan with olive oil for one minute per side.
Spread the yoghurt spice paste onto the slashed areas of the breasts.
Roast in the oven for 10-12 minutes until cooked through.
Combine the cucumber, tomatoes, carrots, chilli, and coconut in a bowl.
Whisk palm sugar, lemon juice, and olive oil, then drizzle over the salad.
Serve the roasted guinea fowl on top of the salad.