Make the sauce by placing the first 9 ingredients in a food processor and blend until smooth. Place in a small pot and set aside until the chicken is ready. Place the nuts, bread crumbs, salt, pepper and cayenne in a food processor. Pulse until combined and the nuts are only coarsely chopped; transfer to a wide, shallow dish. Place the flour in a second shallow dish and the egg mixture in a third. Coat the chicken in the flour, shaking off the excess. Dip in the egg mixture, making sure the chicken is evenly coated. Set the chicken on the macadamia mixture and coat both sides. Place the sauce on the stove and gently simmer 10 minutes. While this occurs, heat the oil in a large skillet set over medium heat. Cook the chicken 4 to 5 minutes per side, or until nicely coloured and cooked through. Serve the sauce alongside.