Season two chicken thighs with 1 tbsp extra virgin olive oil, 2 tsp smoked paprika, 2 tsp garlic powder, 2 tsp oregano or Italian seasoning, 1 tsp salt, juice from half a lime, and 1 tbsp honey.

Rub the seasoning into your chicken until evenly coated.

Airfry at 390F for 15-20mins (or until full cooked/crispy), flipping them halfway.

Once fully cooked, let the chicken rest for 5mins before cutting into small bite-size pieces.

In a bowl, combine 1 avocado, ¼ red onion, finely chopped, 1 jalapeno (seeds removed), finely chopped, juice from half a lime, and ½-1 tsp salt.

Cut 4 tortillas into 8 even triangles.

In a separate bowl, combine 1-2 tbsp extra virgin olive oil, 1 tsp paprika, zest from 1 lime, and 1 tsp onion salt.

Add the tortilla triangles to the bowl and toss until they’re evenly coated.

Line a baking sheet with parchment paper and spread the chips out in a single layer, making sure none are overlapping.

Bake at 350°F for 10 minutes, then flip each chip and bake for another 5–7 minutes, or until lightly golden.

Remove from the oven and let them cool.

Wash and remove the seeds from 1 orange, 1 yellow and 1 red pepper.

Slice half of each pepper finely.

Slice ¼ white onion very thin, breaking them apart with your hands.

Place the peppers and onion in the same bowl your tortilla chips were in and season with 1 tbsp extra virgin olive oil, 1 tsp paprika, and 1 tsp salt.

Stir until the peppers and onion are evenly coated.

Line a baking sheet with parchment paper and place your peppers and onion on top.

Bake at 350F for 20-25mins or until softened.

Optional: In a bowl, combine 1 tbsp plain skyr or greek yogurt, 1 tsp mayo, and 1 tsp sriracha.