In a mixing bowl, beat the eggs with a pinch of salt, black pepper, and Provencal herbs until well combined.

Add the milk and flour, whisking until smooth and lump-free.

Grate the mozzarella cheese and set aside.

Peel and slice the potatoes thinly, then chop the green onions and onion.

Heat a little vegetable oil in a large pan and sauté the onion until soft and translucent.

Add the chicken fillet pieces and cook until lightly browned.

Stir in the sliced champignons and cook until they release their moisture and start to brown.

Add the shredded cabbage, season with salt, paprika, and garlic powder, then cover and simmer over medium heat for 10 minutes until vegetables are tender.

Lightly grease a baking dish with vegetable oil.

Layer the potato slices evenly at the bottom of the dish.

Spread the chicken and vegetable mixture over the potatoes.

Pour the egg and milk batter over the top, letting it seep down between the layers.

Sprinkle grated mozzarella evenly across the surface.

Bake in a preheated oven at 190°C (374°F) for about 40 minutes, until golden brown on top and potatoes are fully cooked.

While the bake is in the oven, prepare the sauce by blending the kiwis until smooth.

In a bowl, combine the blended kiwi with mayonnaise, black pepper, salt, chopped dill, and minced garlic. Mix well.

Once the bake is done, let it cool slightly before serving.

Slice into portions and serve with the creamy kiwi garlic sauce on the side or drizzled over the top.