To make Coleslaw, combine cabbage, carrot, onions and almonds in a large bowl. Whisk yoghurt, vinegar, mustard and honey in a jug until well combined. Add to vegetables. Season with pepper and toss well. Cover and refrigerate while preparing chicken.
Line two baking trays with baking paper. Spray lightly with cooking spray.
Mix flour, pepper and five spice together on a large plate. Whisk eggs and water in a shallow dish. Spread breadcrumbs over a separate large plate.
Working with one at a time, dust chicken drumsticks with the seasoned flour, shaking off any excess, then dip into egg and coat evenly in breadcrumbs. Arrange over the prepared trays. Spray with cooking oil.
Bake both trays in a preheated 200C (180C fan-forced) oven for 45 minutes, or until coating is golden and crispy, and chicken is cooked through, swapping trays and turning chicken halfway through cooking time. Serve with coleslaw.

For a shortcut, replace drumsticks with chicken lovely legs. Available from supermarkets, lovely legs are chicken drumsticks with the bone trimmed and skin removed.
To toast almonds, spread over a baking tray and bake in a preheated 180C (160C fan-forced) oven for 5 minutes, or until light golden.