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Marinate the chicken thighs in smoked paprika and salt for as long as possible before cooking
In a large, shallow pan, heat some oil and fry the chicken for 4 minutes on both sides
Remove the chicken from the pan and add in a shallot, garlic, harissa paste and salt. Cook for a few minutes, until the shallots have softened and add coconut milk
Once the coconut milk has simmered for a few minutes, add in the chicken stock and 200ml of water
Season with fish sauce and soy sauce and get the chicken back into the sauce and leave to simmer for 10-15 minutes until the chicken is cooked through
Finish with a squeeze of lime and serve over rice