Season the chicken thighs well with salt and pepper and drizzle over the olive oil. Get a large frying pan (that has a lid) over a medium-high heat. Add the chicken thighs and fry for 2-3 mins on each side until evenly golden. Stir the chipotle paste into the pan, pour in the cherry tomatoes, stir and stick on a lid. Turn the heat down to medium and simmer for 10 mins.

Meanwhile, cut or peel the cabbage into long thin shreds using a sharp knife or peeler. Toss in a bowl with some salt, pepper and the juice of ½ a lime.

Halve and finely chop the avocados, then transfer to a bowl. Finely slice the spring onions (both green and white parts), then finely chop most of the coriander (stalks and all) and pickled jalapeños. Add these to the bowl with the avocado and squeeze over the juice of 1½ limes. Season to taste. Cut the remaining lime into wedges to serve.

Come back to the chicken, which will now be cooked. Using two forks, shred the chicken into bite-sized pieces in the sauce, season to taste, then turn the heat to low to keep warm.

Get a second large, non-stick frying pan over a medium-high heat. Sprinkle two small piles of the cheese, using roughly one-quarter of it, into the pan. As they begin to melt, place two of the tortillas on top and fry until the cheese has melted onto the tortillas and the underside is golden and crisp. Use tongs to flip the tortillas onto their un-cheesy side and cook for 20 seconds, then transfer to a plate. Repeat with the remaining tortillas and cheese.

Eating time! We like to bring everything to the table for everyone to help themselves, layering up the chipotle chicken, cabbage and avocado salsa inside the cheese-crusted tacos and serving with the lime wedges, more coriander and pickled jalapeños, if you like.