Preheat your oven to 200°C (about 400°F). While it heats, cut potatoes into wedges of roughly equal size—this ensures even cooking. Toss them with a generous amount of oil, salt, and pepper, then spread them on a baking tray in a single layer. Place them on the middle shelf to roast for 25-30 minutes, turning halfway through for even browning. The potatoes should develop crispy, golden edges while staying fluffy inside.

Cut chicken breasts into 1-inch cubes for even cooking and quick browning. Toss them with a light coating of oil, smoked paprika, salt, and pepper. Spread on a separate baking tray and place on the middle shelf alongside the potatoes—they'll both finish around the same time (20-25 minutes for chicken). The chicken should be cooked through and lightly colored when done.

While the chicken and potatoes cook, combine ketchup, soy sauce, Worcestershire sauce, sweet chilli sauce, brown sugar, and honey in a pot. Heat over medium heat, stirring occasionally until the sugar fully dissolves and the ingredients meld together—about 2-3 minutes. This creates a rich, balanced BBQ sauce with layers of sweet, savory, and smoky flavors.

Dice the bell pepper into ½-inch pieces, finely mince the spring onion, finely chop the green chilli, and roughly chop the coriander (keep some separate for garnish). Dice the avocado and grate the cheddar cheese. Zest the lime and set aside, then cut the lime into wedges for serving. I find preparing all garnishes now prevents scrambling once assembly begins. In a small bowl, combine the bell pepper, half the coriander, most of the spring onion, green chilli, avocado, lime zest, and a splash of oil—this is your fresh salsa topping.

Once the cooked chicken is cool enough to handle, shred it into bite-sized pieces using two forks. Stir the shredded chicken directly into the BBQ sauce from Step 3, coating it evenly. The warm sauce will coat every piece beautifully. Keep this mixture warm while you move to assembly.

Transfer the roasted potatoes from Step 1 to a large oven-safe dish or serving platter. Top the potatoes with the BBQ chicken and sauce from Step 5, then scatter the grated cheese evenly over the top. Turn your oven to broil (high heat) and place the dish 4-6 inches from the heating element for 2-3 minutes, until the cheese is completely melted and bubbling. Watch carefully to avoid burning.

Remove the dish from the broiler and let it cool for 1-2 minutes. Spoon the fresh salsa mixture from Step 4 over the cheese, then dollop with soured cream and sprinkle with the remaining fresh coriander. For extra flavor, I always finish with a squeeze of fresh lime juice right before serving. Serve immediately with lime wedges on the side.