Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the potatoes on a large, low-sided, wide baking tray. Drizzle with oil, sprinkle over the Mexican spice, then season with salt and pepper. Toss to coat, then spread out into a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary - you want the potatoes nicely spread out.

Meanwhile, put the chicken into a bowl, add a drizzle of oil and half of the chipotle paste (be careful - it's spicy, add less if you don't like heat). Season with salt and pepper, mix well to coat the chicken in the chipotle, then keep to one side. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Halve the pepper and remove the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the red onion. Roughly chop the coriander (stalks and all). In a small bowl, mix the remaining chipotle through the soured cream.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, lay in the chicken and cook until browned, 4-5 mins on each side. Transfer the browned chicken to a baking tray and roast on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Pop your frying pan back on medium-high heat and add a splash of oil. When the oil is hot, add the pepper and onion. Cook until soft and slightly charred, 6-8 mins. Add the garlic and cook for 1 min more, season to taste with salt and pepper if needed, then remove the pan from the heat. When the chicken is ready, leave it to rest on a chopping board for a couple of mins.

Add the cooked veggies to the potato tray and mix together to combine. Cut each chicken breast into five slices and serve on top of a bed of roasted potatoes and veggies. Finish with a dollop of the chipotle soured cream and a sprinkling of coriander. Enjoy!