Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Meanwhile, pop the chicken breasts onto another baking tray. Drizzle with oil and season with half the smoked paprika, salt and pepper, then rub the seasoning all over the chicken.
Bake on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

While everything cooks, pop the soy sauce, Worcester sauce, sweet chilli sauce, remaining smoked paprika, sugar and ketchup (see ingredients for both amounts) into a large saucepan.
Put on low heat until the sugar has melted, stirring occasionally, then increase the heat to medium and bubble until thickened slightly, 1-2 mins.
Season with plenty of pepper, then remove from the heat and set aside.

Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm pieces.
Zest and cut the lime into wedges. Halve the baby plum tomatoes.
Grate the cheese.

Pop the chopped pepper, lime zest and tomatoes into a medium bowl. Add a squeeze of lime juice, a drizzle of oil and season with salt and pepper. Stir together, then set your salsa aside.
Once the chicken is cooked, use two forks to pull the meat into long pieces, then stir into the pan of BBQ sauce.
Transfer the cooked wedges to an ovenproof dish, then switch your grill on to high.

Spoon the pulled BBQ chicken on top of the wedges. Sprinkle the cheese over the top, then grill until golden and bubbling, 2-3 mins.
When ready, put the loaded wedges in the centre of your table and top with the tomato salsa and a dollop of soured cream.
Serve with any remaining lime wedges alongside and get stuck in! Enjoy!