• Grate carrot. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, garlic paste and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and sweet chilli sauce.

• To bowl with chicken, add cornflour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until well coated. Season to taste. TIP: Cook in batches if your pan is getting crowded.

• While the chicken is cooking, in a large bowl, combine carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.

• Fill tortillas with creamy slaw and sweet and sticky chicken. • Sprinkle over crispy shallots to serve. Enjoy!