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Preheat the oven to 220°C/ 200°C (fan)/ gas 7, take your chicken out of the fridge, open the packet and let it air.
Combine your chipotle paste (can't handle the heat? Go easy), ground smoked paprika and soy sauce in a bowl with a drizzle of vegetable oil – this is your marinade.
Add your chicken to the marinade and give everything a good mix up, then set aside for later.
Peel and chop your red onion[s] into wedges.
Chop your sweet potato[es] into wedges.
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips.
Add the chopped vegetables to a baking tray (or two!).
Sprinkle over your ground cumin.
Add a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up.
Add the marinated chicken to the tray[s].
Put the tray[s] in the oven for 18-20 min or until the chicken is cooked through (no pink meat!) and the vegetables are tender – this is your Mexican-style chicken tray bake.
Meanwhile, chop your lime[s] into wedges.
Trim, then slice your spring onion[s] finely.
Serve the Mexican-style chicken tray bake drizzled with your natural yoghurt and a squeeze of lime juice.
Garnish with the sliced spring onion and a remaining lime wedge. Enjoy!