Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the Chinese Five Spice, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, lay a chicken breast onto your chopping board, place your hand flat on top and slice into it from the side until there's 2cm left (be careful not to slice all the way through). Open it up like a book. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Repeat with the other breast(s) - you've butterflied your chicken! IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lay the open chicken breasts on a lined baking tray. Drizzle over some oil and season with salt and pepper.

When the chips are halfway through cooking, bake on the top shelf of your oven until golden and cooked through, 15-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.

Trim and quarter the radishes. Trim the baby gem, halve lengthways, then thinly slice.

In a medium bowl, combine the rice vinegar, half the sriracha and sugar for the pickle (see pantry for amount). Season with salt and pepper. Stir in the cucumber. Set aside for now.

In a large bowl, mix together the remaining sriracha, mayo and olive oil for the dressing (see pantry for amount). Season with salt and pepper, then set aside.

When the chicken has 5 mins remaining, add the Szechuan paste to a small saucepan and heat until piping hot, 1-2 mins.

Meanwhile, pop the flatbreads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Once finished roasting, sprinkle the sugar (see pantry for amount) over the spiced chips and toss together.

Cut the chicken widthways into 2cm thick slices.

Add the radish and baby gem salad to the sriracha mayo dressing and toss together.

Share the flatbreads between your plates and spread over the houmous. Scatter over a handful of spiced chips and the pickled cucumber. Top with the sliced chicken, then spoon over the Szechuan sauce.

Serve the remaining chips and sriracha mayo salad on the side.