Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the sliced red onions and cook, stirring occasionally, for 8-10 minutes until softened and lightly caramelised. Add the minced garlic and cook for 1 minute more until fragrant. Transfer the onion mixture to a plate and set aside.

Place the flour in a shallow dish and season with a pinch of salt and pepper. Toss the minced chicken pieces in the flour until lightly coated, shaking off any excess. In a medium skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the dredged chicken in a single layer (work in batches if needed) and cook for 3-4 minutes per side until golden brown. Do not stir constantly — let the flour crust develop.

Return the caramelised onions to the skillet with the browned chicken. Pour in the white wine and lemon juice, then add the dried tarragon, salt, and pepper. Stir to combine and bring to a simmer over high heat, scraping up any browned bits from the bottom of the pan.

Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through (165°F / 74°C on an instant-read thermometer) and the sauce has thickened slightly.

Meanwhile, bring a large pot of salted water to a boil and cook the brown rice pasta according to package directions. Drain, reserving 1/2 cup (120ml) of the pasta cooking water. Remove the skillet from the heat completely. Add the crumbled goat cheese and stir gently until melted and smooth. Add the drained pasta to the skillet and toss to coat, adding a splash of reserved pasta water if the sauce needs loosening. Serve immediately.