For the rice, heat olive oil in a lidded non-stick pan, then add onion and garlic and fry for 5 mins until soft. Meanwhile, rinse your rice under cold water using sieve, repeat this a few times until water begins to run clear. Add your rinsed rice to the pan with onion and garlic, reduce heat to low and toast your rice for 2 mins. Add in cumin, smoked paprika and cayenne pepper and stir well. Then, add stock and passata, give everything a good stir the bring to a simmer and leave to cook for roughly 15 mins, stirring occasionally to unstick, but not too much because your rice will become stodgy.

Whilst rice is cooking, heat a separate non-stick or cast iron (cast iron is better!), then add chicken thighs. Cook for 10 mins, flipping occasionally until cooked through, then remove from heat. Shred chicken using two forks, then we’re ready to serve.

Serve shredded chicken onto chicken thighs, then add your salsa, avocado, lettuce, peppers, black beans and lime wedges. Note: if your squeeze some lime juice over your avocado, then it won’t discolour as avocado usually does.