Add panko breadcrumbs to a large mixing bowl and mix in garlic granules, onion granules and cajun seasoning. Beat eggs in a separate bowl, then dip each piece of chicken into egg, then seasoned panko breadcrumbs. Make sure each piece of chicken is well coated, then transfer to a lined baking tray. Spray with a few sprays of fry-lite and bake for 20-25 mins, flipping chicken pieces once or twice throughout cook time.

Add a pinch of salt to the saucepan of boiling water and add macaroni. Cook for 8 mins or until al dente.

Meanwhile, in a medium skillet, melt butter on medium heat, then whisk in flour until combined and then start to gradually pour in milk whilst still whisking aggressively to avoid any lumps. Once all milk has been poured, continue to whisk and reduce heat to low/ medium and allow sauce to thicken.

Once it starts to thicken, add cajun seasoning, smoked paprika and garlic granules and stir to combined, then add light cheddar and a black pepper, to taste. Once macaroni is cooked, drain and add straight to cajun-cheese sauce along with chopped chives, then stir to combine.

Best served immediately, with crispy cajun chicken bites on top. Garnish with chopped chives.