Heat your oven to 480F/250C and line an oven tray with baking paper. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 2 teaspoons of dried thyme, the crushed garlic, 1 teaspoon of salt and a very good grind of black pepper to a large bowl. Mix to combine, then add the diced chicken and toss through the marinade. Set aside to marinate in the fridge for at least 30 minutes, and up to 24 hours (don’t stress if you don’t have time for this – you can cook it right away).

Line a separate oven tray with baking paper and add the drained chickpeas. Sprinkle with 1 teaspoon of salt, 1 teaspoon of smoked paprika and ½ tablespoon of olive oil. Toss to coat the chickpeas, then transfer to the oven for 15 minutes, until lovely and golden and crispy.

Arrange the marinated chicken on the lined oven tray on a single layer. Transfer to the oven and cook for 20 minutes, or until the chicken is looking golden and charred around the edges.

While the chicken and chickpeas cook, add ½ cup of aioli, ¼ cup grated parmesan cheese, 1 teaspoon of miso paste, 1 teaspoon of fish sauce and a very good grind of black pepper to a small bowl and mix to combine into a cohesive sauce.

Cook the chopped bacon in a frying pan over high heat until super crispy, about 5 minutes. Transfer to a mixing bowl along with the shredded lettuce, chopped scallions and the half of the crispy chickpeas once they’re ready. Add half the Caesar dressing to the salad and toss well to combine so that everything is coated.

Divide the dressed salad between the flatbreads, then top with the charred chicken pieces. Finish with another scattering of the crispy chickpeas, more grated parmesan, a dollop of the Caesar dressing and more black pepper.