Start heating your vegetable oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, spices, salt, baking powder, and cilantro. Add water, stir well to form a thick batter.
Allow batter to sit for 5 minutes or so, to soften the bean flour.
Slice your chicken breasts into fingers, toss with additional garbanzo flour, then dredge in the batter.
Carefully transfer a few battered chicken fingers to the preheated oil.
Fry for a few minutes on each side, until golden brown and cooked through.
Use a slotted metal spoon to transfer fried chicken to paper towels.
Serve hot, with with cilantro-mint chutney.