In a medium bowl, combine the butter, 1/3 cup of the dill (minus the 2 tbsp set aside), 2 teaspoons of lemon zest, the ginger, 1/2 teaspoon of the paprika, the cayenne, and a pinch each of salt and black pepper; stir well. Using 2 soup spoons, divide the mixture into 4 portions, shaping each into a rough oval, and place on a plate; reserve the bowl to mix the chicken. Freeze, uncovered, until solid, at least 15 minutes.

Meanwhile, line a rimmed baking sheet with non stick foil. In the reserved bowl, combine the chicken, dill seed (if using), granulated garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well; it will be sticky. Divide into 4 portions (about 1/3 cup each) and place on the prepared baking sheet.

Remove the frozen butter from the freezer. Lightly oil your hands, then scoop up 1 portion of the chicken and, in the palm of one hand, press the mixture into a rough 4-inch oval. Place 1 butter portion in the centre, then enclose the butter in the meat. Form the butter-filled chicken into a 4-inch football shape; return it to the baking sheet. Repeat with the remaining chicken and butter, oiling hands as needed. Freeze, uncovered, until the exteriors are firm to the touch; about 45 minutes (see note).

15 minutes before the chicken is done in the freezer, put the panko in a pie plate; set in the oven to toast until light golden brown stirring once halfway through (3 minutes is all it takes if the Panko is gluten free). Set aside to cool. Put the flour in another pie plate. In a medium bowl, beat the eggs with 1 1/2 tsp water.

To the cooled panko, add the parmesan, oil, remaining 2 tablespoons dill, remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon paprika, and 1/4 teaspoon black pepper; stir well.

Remove the partially frozen chicken from the freezer. Using tongs, roll each in the flour, turning to coat, then shake off excess flour and coat all sides with egg. Allow excess egg to drip back into the bowl, then coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere; return to the baking sheet. (If desired, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.)

Heat the oven to 375°F. Bake the chicken, using tongs to turn each about every 10 minutes, until golden brown on all sides, about 30. Cool for 5 minutes, then serve with lemon wedges.