Heat oil in a large, non-stick pan, then add chicken breast along with 1/2 tbsp of crispy chilli oil and smoked paprika. Stir to combine, cook chicken for 5 mins, until cooked through, then remove from pan and set aside.

Melt butter in same pan, then add onion and garlic - sauté for 2 mins, stirring regularly, then add soy sauce, hoisin sauce, tbsp & 1/2 of crispy chilli oil and ladle of pasta water. Cook for 3-4 mins, until onion begins to turn jammy and sauce thickens.

When Linguine is al dente, drain but reserve all pasta water, then transfer linguine straight to pan with onion and garlic - using a pair of tongs, toss to combine, then add chicken back in, along with spring onion and combine once more. Add more pasta water to linguine if it needs it, then you’re ready to serve.