Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then sprinkle over the smoked paprika. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, lay the chicken thighs flat onto another baking tray, drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until browned and cooked through, 16-18 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 the chicken and chips cook, zest and and halve the lime. Roughly chop the chives. Reserve 1 tbsp of creme fraiche per person in a small bowl and set aside. In a medium bowl, combine the lime zest, chives and remaining creme fraiche with a squeeze of lime juice. Season with salt and pepper, then add the coleslaw mix and stir to combine. Taste and add more lime juice, salt or pepper if needed. Set the slaw aside.

Once the chicken is cooked, transfer the thighs to a board or plate. Using two forks, gently pull the chicken apart. Pop the pulled chicken into another medium bowl with the BBQ sauce. Mix well to coat all of the chicken in the sauce, then cover with foil to keep warm.

Just before serving, halve the burger buns and pop them into your oven to warm through, 2-3 mins. Cut any remaining lime into wedges.

When everything is ready, pop the buns onto your plates and pile the pulled BBQ chicken onto the bases. Spread the reserved creme fraiche onto the bun lids and sandwich together. Serve the chicken buns with the paprika chips, zesty slaw and any remaining lime wedges alongside. Enjoy!