Peel and grate the garlic (or use a garlic press).

Pop a deep saucepan (with a tight-fitting lid) on medium heat. Add a drizzle of oil. Add half the garlic. Stir-fry for 1 min.

Stir in the bulgur wheat until coated, 1 min.

Add the water for the bulgur (see pantry for amount) and half the chicken stock paste. Bring to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, halve, peel and thinly slice the onion.

Drain the sweetcorn in a sieve.

Cut the tomato into 1cm chunks.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the chicken and onion to the pan. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the remaining garlic, chipotle paste and tomato puree. Stir-fry for 1 min.

Add the sweetcorn, honey, water for the sauce (see pantry for both amounts) and the remaining chicken stock paste to the frying pan. Stir well until combined. 

Bring the sauce to the boil, then simmer until slightly thickened, 3-4 mins.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When everything's ready, stir the sun-dried tomato paste into the sauce. Taste the sauce and season with salt and pepper if needed. 

Add a splash of water if it's a little too thick.

Share the bulgur wheat between your bowls. 

Spoon over the chicken and sauce.

Serve with the soured cream on top and sprinkle over the fresh tomato to finish.