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Crisp the chorizo in a hot pan for 2-3 mins, then remove and set aside.
Add the chicken to the same pan, season with 1 tsp smoked paprika, garlic granules, salt and pepper, then cook for 6-8 mins until cooked through.
Mix the sweet chilli sauce, honey, tomato purée, soy sauce and remaining ½ tsp smoked paprika. Pour into the pan and bubble for 1-2 mins
Mix the butter with garlic and parsley. Lightly toast the flatbreads, then brush with the garlic butter and toast again until golden.
Mix the mayo with chipotle paste, jalapeño juice or vinegar and a pinch of salt.
Top the flatbreads with lettuce, pickled onions and the chicken. Drizzle with chipotle mayo and finish with crispy chorizo.
Once the chicken is out, add a tiny splash of water to the pan, swirl it through the sticky glaze and spoon that extra sauce over the top.