Toast the cumin seeds in a small dry frying pan over a medium heat until smelling amazing, then set aside to cool slightly.

Mojo verde time. Put three-quarters of the coriander (stalks and all) into a blender along with the garlic clove, sherry vinegar, half the pickled jalapeños and 1 tablespoon of the olive oil. Tip in the cumin seeds, pour in 2 tablespoons of water and blitz to a smooth green sauce, adding a splash more water if it needs loosening – you want it to be a thick, drizzle-able consistency. Season to taste and put in the fridge.

For the salsa, halve the avocados, remove the pits and cut into cubes, then tip into a bowl. Cube the peppers, chop the remaining coriander (stalks and all) and add these to the avocado. Finely chop the remaining jalapeños and stir into the salsa with another tablespoon of olive oil, then season with salt, pepper, a splash of sherry vinegar and the pickling liquid from the jalapeños to taste. Set aside.

Put two of the chicken breasts between two sheets of baking paper, a few centimetres apart from each other. Using a rolling pin, bash the chicken to tenderise and flatten it slightly to a thickness of about 2cm. Repeat with the remaining chicken breasts, then season them all with salt and pepper. Rub over the remaining 2 tsp of olive oil.

Get your largest griddle or non-stick frying pan searingly hot. Lay in the chicken breasts, cook for 4–5 mins each side until the chicken is cooked through and juicy.

Cut the buns in half, lightly toast in the pan, then assemble your burgers. Spread the base of the buns with half the mojo verde sauce, then top with chicken, then avo salsa, then rocket. Drizzle over the remaining mojo verde and sandwich together to serve – with chips if you like.