If you purchased chicken that isn't thinly sliced, place it in the freezer for about an hour. Then slice through it with a long sharp knife to create cutlets.
In a large skillet, heat 1 tablespoons of oil over medium-high heat and then add capers. Stir until they are crisp, about 2 minutes. Be careful because they can pop. Transfer to small bowl.
Mix flour and chili powder on a plate. Season chicken with salt and pepper on both sides and coat pieces lightly with flour, shaking off excess.
Add 2 tablespoons of oil to to skillet and heat over medium high heat. Add chicken and cook to until lightly golden, about 3 minutes per side. Transfer to plate.
Dip lemon slices in sugar, coating on both sides and add to skillet. Cook over medium heat until lightly caramelized, about 1 minute per side. Transfer to plate with chicken.
Add remaining 1 tablespoon of oil to skillet and cook shallots, stirring, for about 2 minutes. Add chicken stock and bring to a boil, scraping up any brown bits on bottom of the pan.
Return chicken and lemon slices to the pan, and simmer for a few more minutes, covered, until chicken is done. Turn chicken at least once to coat with sauce.
Transfer chicken and lemon slices to dinner plates and simmer sauce until it has thickened slightly. Spoon sauce over chicken and serve with capers and Sweet Pea puree, if desired.
Sweet Pea Puree
Combine thawed peas, 1/2 cup broth, feta, mint, garlic, green chili and salt in food processor and puree until smooth. If it seems too thick, add a little more broth. Taste for heat and add a pinch of cayenne if desired. Serve at room temperature.
Note - if you want to create a decorative design with the puree, spoon into a small zip lock baggie. Snip the corner and pipe onto plate.