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Preheat the oven to 180 degrees Celsius.
Line a roasting tray with baking paper, place the chicken on the tray, drizzle the oil and sprinkle the chicken seasonings, then rub all over the fillets.
Bake for 20-21 minutes.
Once the chicken has cooled down slightly, shred.
Heat 1 tbsp oil in a pan over high heat, add the sliced shallots/onion and pepper and cook for 2-3 minutes until slightly softened.
Stir in the tomato puree and 3 tsp fajita seasoning, smoked paprika, garlic granules, salt, and pepper, then pour in the water, mix well, and simmer for 2 minutes.
Stir in the soft cheese and the shredded chicken, mix well again.
In a small bowl, combine the mayonnaise and sriracha.
Arrange the bottom half of the buns in a baking dish, add the mozzarella slices, chicken mixture, then drizzle the sriracha mayo and add on top the finely chopped pickled chilli peppers.
Place the top part of the buns.
In a small bowl, combine the melted butter, chopped parsley, pinch of garlic, and paprika, then brush over the buns.
Bake for 12-14 minutes at 180 degrees Celsius.