Heat the olive oil in a pan, rub the chicken fillets with harissa paste and fry for about 5 minutes over medium to high heat until golden brown and cooked. Remove from heat. For the dressing, crush garlic, ginger and chilli in a pestle and mortar, place in a bowl with the sesame oil and rice vinegar, and adjust quantities to taste. Add the chopped apple to the dressing and mix. Place baby spinach on the bread slices, and then the apple salad and chicken fillets, and garnish with coriander leaves.