Preheat your oven to 200°C.
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 sprinkle over the sesame seeds. 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, 25-35 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 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 cooks, zest and halve the lime.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Trim the baby gem and reserve 1 leaf per person. Thinly slice the remaining lettuce widthways.
Halve the burger buns.

Squeeze the lime juice into a large bowl and add three quarters of the mayo. Season with salt and pepper, mix together, then set aside..

When the wedges are almost ready, pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.
Once the chicken is cooked, reduce the heat to low and add the lime zest and Szechuan paste (add less if you don't like heat) to the pan, stirring to combine.
Remove from the heat, then turn the chicken thighs in the paste to coat them evenly.

When everything is ready, spread the remaining mayo on each bun base, then divide the reserved lettuce leaves and chicken thighs between them and top with the bun lids.
Add the carrot ribbons and sliced lettuce to the dressing bowl and toss to coat.
Serve your Szechuan burgers with the chips and salad alongside.
Enjoy!