For the peri peri marinade, add all of the ingredients to a blender and season generously with salt and pepper – and I mean generously. Blitz until smooth. Marinate the chicken thighs in the sauce for a minimum of 1 hr (but ideally overnight) in a covered bowl.

For the onion relish, peel and finely slice the red onions. Melt the butter and a splash of olive oil in a large pot and cook the onions with a big pinch of salt for 30-40 mins until sticky and soft. If they start to catch, just add in a splash of water and give it a good mix. Add the sugar and vinegar, then gently simmer for about 5 more mins until really sticky – give it a taste and adjust the vinegar and sugar to your liking. Set aside.

For the aioli, grate the garlic and zest and juice the lemon into the mayonnaise. Give it a good mix and season with salt and pepper. Done! Slice the halloumi and separate the romaine leaves.

Heat your grill to high. Remove the chicken from the fridge and bring it up to room temp for 20 mins, then transfer to a tray. Slide under the grill and cook for 20-25 mins until the chicken is cooked through and charred. In the meantime, heat 1 tbsp oil in a large pan over a medium heat and add the halloumi. Cook for 2 mins on each side until golden.

Time to assemble! Warm your pitta, then fill with aioli, chicken, halloumi, relish and lettuce. Voilà!