Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, sprinkle over half the peri peri seasoning then season with salt and pepper. Toss to coat, then spread out and 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.

Peel and grate the garlic (or use a garlic press). Pop the chicken into a bowl with the garlic, remaining peri peri seasoning, half the vinegar, a drizzle of oil and season with plenty of salt and pepper. Mix well to coat then set aside for 5 mins. IMPORTANT: Wash your hands after handling raw meat.

Halve the tomatoes then pop them into a small bowl with the remaining vinegar, a drizzle of olive oil, a pinch of sugar (if you have some) and season with salt and pepper. Mix together then set aside.

Heat a frying pan over medium high heat (no oil!). Once hot, place the thighs flat in the pan and cook until golden brown all over, 3-4 mins each side. Lower the heat to medium and continue to cook until cooked through, a further 6-8 mins. Turn occasionally. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile in a small bowl, mix together the mayonnaise and sriracha and season with salt and pepper. Cut the burger buns in half (like a sandwich) then pop in the oven for the last 2-3 mins of the potato cooking time, until warmed through.

Pop the burger buns on plates and divide half the mayonnaise mixture between the bottom of the buns. Top with the chicken and the top of the burger bun. Serve with the wedges, tomato salad and the remaining mayonnaise on the side. Enjoy!