Add the flour into a large bowl and make a well in the middle, then crack in the egg and whisk the egg, and then add in the chilled club soda and whisk everything together until you get a smooth batter

Add the chopped onion into the smooth batter, along with the grated garlic, chopped chives, and paprika, then season with salt & pepper and whisk together

Lay the chicken breast over some paper towels and pat dry, and then finely cut each one into small 1/4 inch (0.625 cm) cubes

Add the chopped chicken into the bowl with the batter, season the chicken with salt & pepper, and give it one final mix until well mixed together

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes and the oil is nice and hot, add in spoonfuls of the batter, all in a single layer and evenly spaced out, cook in batches, fry for 3 to 4 minutes per side or until the fritters are golden and crispy and the chicken is fully cooked through, then transfer into a dish with paper towels

*To keep your fritters warm after cooking them, add them into a preheated oven at its lowest setting

To make the mayo aioli, add the garlic into a mortar, along with the saffron and a pinch of salt, using a pestle, pound down on the garlic until it's well mashed, then add in the mayonnaise, Dijon mustard, lemon juice, olive oil, and season with salt & pepper, whisk together until you get a creamy sauce

Transfer the mayo aioli into a serving dish and decorate the fritters around it, serve at once, enjoy!