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Slice the chicken into cubes and add to a pan with the chili crisp, paprika, onion, garlic, salt and pepper.
Give some nice color together with the whites of the spring onion.
When almost cooked through add the sriracha, soy sauce, honey and lime juice. Heat to thicken and cook the chicken.
Give the mini wraps a good char and finely mince the greens of spring onions.
Assemble with the avocado spread, chicken, spring onion and more lime juice.
Mash the avocado together with the grated garlic and other ingredients. Season to taste with salt and pepper.