For the poached chicken, fill a medium-sized saucepan with room-temperature water to about halfway. Add the chicken breasts, garlic, thyme and rosemary. Place over high heat. Wait for the water to just start to gently simmer, then turn the heat down to medium and continue to simmer, skimming the surface of the water every now and again, for 8 minutes. Then turn the heat off. Cover with a lid, leaving it slightly ajar. Let the chicken continue cooking in the warm water for 10 minutes or until cooked through.

Use tongs to drain the chicken well and place on a chopping board. Cut into rough chunks and when the chicken is cool enough to handle, use a pestle (or the end of a rolling pin) to lightly pound the chicken into rough shreds. This makes it much easier to finish off the shredding of the chicken with your fingers.

Bring a large pot of salted water to the boil.

While you’re waiting for your water to boil, place the pancetta or guanciale into a cold, deep frying pan. Turn the heat up to medium-high and cook for around 6 minutes or so until slightly crispy and most of the fat has rendered out. Add in the chopped garlic and gochujang, then stir until everything is mixed together.

Deglaze the pan by adding in the Chinese Shaoxing cooking wine. Use a spatula to loosen any lovely caramelised bits from the bottom of the pan. Then stir in the cream. Allow the mixture to gently simmer for 2 minutes to infuse all the flavours. Scatter the shredded chicken into the sauce and extra thyme leaves, then stir until it’s evenly coated in sauce. Turn off the heat.

On to the pasta. Add your pasta to the boiling water and cook according to packet instructions until the pasta is just al dente. Around 3 minutes before it’s done, add in the kale.

Use a spider strainer to transfer the kale and the pasta into the sauce mixture along with a ¼ cup of the pasta cooking liquid. Turn the heat back up to high. Use tongs to stir and mix the pasta through the sauce for about 4–5 minutes or until the sauce has thickened and everything is creamy and glossy.

Divide the pasta among bowls. Drizzle with extra virgin olive oil, scatter over some parmesan cheese and add a few thyme leaves. Serve immediately.