Get your chicken thighs in a bowl. Add your smoked paprika, cumin and cayenne pepper along with a glug of olive oil, salt and pepper. Give it a good mix so your chicken is evenly coated in the spices.

Heat a frying pan over a medium-high heat. Add your chicken and cook for 4 mins on each side - they should be caramelised on the outside and lovely and tender in the middle when the time is up. Remove from the pan and leave to cool a little.

Grate your red leicester and mozzarella. Finely slice your spring onions.

Finely shred your chicken with 2 forks. Pop the chicken in a bowl then add your Bull’s-Eye Smokey Chipotle BBQ Sauce and sliced spring onions.

Wipe out your chicken pan to clean it, then add a tortilla to the pan on a low heat. Add a handful of mozzarella, red leicester, some chicken mixture and then more cheese. Top with a second tortilla.

Cook on both sides until golden brown and then slice into quarters. Serve and enjoy!