Meanwhile, heat oil in a deep pan, then add chicken thighs, season with a little salt and pepper, then sear for 3-4 mins on each side. Remove from pan, don't worry if they're not fully cooked through at this point, as we'll be slow cooking them later.

Deglaze pan with apple cider vinegar, scraping any bits stuck to bottom of pan, then add onion - cook onion for 5 mins until soft, then add garlic and cook for 1-2 mins. Add blended chillies and tomatoes to pan, stir well and then add chicken thighs back to pan along with cinnamon stick. Cover and leave to simmer on low heat for at least 30 mins. The longer you can leave to simmer, the better!

Carefully transfer chicken thighs to large bowl, trying to keep them in one piece and avoiding small bits of chicken being left in sauce, then transfer sauce to a blender and blitz until smooth, then transfer back to pan. Add a splash of water to loosen sauce and bring to a low simmer. Meanwhile, using two forks, shred chicken thighs in bowl. Transfer two ladles of sauce in pan to a separate bowl, this will be used to dip tortillas into, then add shredded chicken thighs back to pan.

Time to build your tacos: dip each mini tortilla into sauce set aside, then lay down onto chopping board and fill with shredded chicken and mozzarella. Heat a small amount of oil in a non-stick pan, on low-medium heat, then fry taco 2 mins on each side until crispy and showing colour. Repeat this for remaining tacos. Garnish with fresh coriander.