Marinate the Chicken: Place the chicken pieces in a large bowl. Add garam masala, sweet paprika, food colouring (if using), garlic, ginger and lemon juice. Mix well until the chicken is evenly coated. Then stir through the yoghurt, vegetable oil and melted butter until everything is well combined. Cover and refrigerate for at least 1 hour or overnight for the best flavour.

Make the Pickled Onion: Place sliced red onion in a bowl and add lime juice with a generous pinch of sea salt. Toss to combine and set aside to lightly pickle.

Cook the Chicken: Thread the chicken onto soaked bamboo skewers. Heat a grill pan or barbecue over medium-high heat. Cook the skewers for 3 to 4 minutes on each side, or until charred and cooked through. Brush with melted butter just before serving for extra richness.

Warm the Tortillas & Prep Avocado: Char the tortillas directly over a naked gas flame using tongs until lightly blistered, or warm them in the oven wrapped in foil. For the avocado, mash together the avocadoes, lime juice and sea salt until smooth and creamy.

Assemble the Tacos: Spread the mashed avocado onto the warm tortillas. Layer with finely sliced cabbage, pickled onion, grilled chicken pieces, sliced jalapeno and chopped coriander.

Serve & Enjoy: Squeeze over extra lime juice and serve immediately. These tacos are best when the chicken is juicy and hot, and the tortillas are fresh off the flame.