Start by prepping some slaw. Rub your corn with oil, then char it in a hot griddle pan until nice and charred. Cut the corn off the kernels.

Peel your cabbage with a vegetable peeler to get very fine shreds. Finely slice your spring onions. Finely chop the coriander and pickled jalapeños.

Add your corn, cabbage and spring onions to a bowl. Pour the chilli brine and squeeze in your lime juice. Season with salt, then toss with your hands, massaging the dressing into the veg slightly to soften it. Add the coriander and crumble in your feta.

Combine the chipotle paste and mayonnaise in a bowl. This is your chipotle mayo.

On to the chicken. Blitz your tortilla chips to a powder in the food processor.

Prep your chicken. Slice each chicken breast vertically down the middle so that you have two slim fillets.

Lay your chicken pieces flat under a piece of cling film, and bash to even out to a thin piece with a rolling pin.

Place your flour, eggs and tortilla chip crumbs in a bowl each. Season your flour with your smoked paprika, salt and pepper.

Dip your chicken fillets into the flour, egg and tortilla chips respectively until they are totally coated.

Toast your burger buns in a dry frying pan.

Heat a good glug of olive oil in a large frying pan. Add a few chicken pieces at a time and fry for a couple of minutes on each side. Place on a plate lined with paper towel whilst you fry the rest.

Spoon some chipotle mayo onto the base of the bun. Top with your chicken piece and a handful of slaw. Spread some more chipotle mayo on the top of the bun, then pop this on top. Serve and enjoy.