In a large mixing bowl, cube the chicken into about half-inch pieces using a sharp knife. A helpful hint is to partly freeze the chicken breasts before slicing them.

Other batter ingredients should be added to the mixing bowl: Two eggs, a third of a cup of mayonnaise, a third of a cup of flour, one and a third cups of shredded mozzarella, one and a half tablespoons of dill, half a teaspoon of salt, and an eighth of a teaspoon of black pepper, to taste. Give everything a  quick stir. Tent with plastic and chill for at least two hours, preferably overnight.

Put 2 tablespoons of oil into a big, nonstick pan and heat it over medium heat. When the oil is ready, carefully drop in a heaping tablespoon of the chicken mixture. Using the back of a spoon, gently press down on the tops, then sauté, uncovered, for three to four minutes, until the bottoms are golden and the chicken is completely cooked. Add more oil as needed. Do the same with the rest of the fritters.

To prepare the aioli, just mix all the ingredients in a small dish or liquid measuring cup until smooth.