Coat chicken in flour; dip in egg then combined breadcrumbs, cumin, paprika and seeds.
Place chicken, in single layer, on tray; cover, refrigerate 30 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook chicken in large heated oiled pan until cooked through.
Meanwhile, boil, steam or microwave potatoes until tender; drain.
Mash potatoes with garlic and butter.
Serve potato mash with chicken.