• Bring a medium saucepan of lightly salted water to the boil. Peel sweet potato and cut into bite-sized chunks. • Add sweet potato to the saucepan of boiling water and cook until easily pierced with a fork, 10-15 minutes. Drain, then return saucepan. • Add the butter, garlic paste and a pinch of salt and cook, mash until smooth. Cover to keep warm. TIP: Add a splash of water if potato looks dry!

• While the potato is cooking, combine Paprika Spice Blend, a pinch of salt, and a drizzle of olive oil in a medium bowl. Add chicken thigh, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. • Remove pan from heat, then add BBQ sauce, turning chicken to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.

• Divide BBQ chicken between plates, spooning over any extra sauce from the pan. • Serve with herby potato salad and spinach-celery slaw. Enjoy!