This recipe brings together the fiery kick of chipotle flakes with the soothing sweetness of honey to create a deliciously balanced shredded chicken filling, perfect for tacos. With minimal prep and quick cooking time, it’s ideal for busy weeknights or casual get-togethers. Pile the tender, smoky chicken into warm tortillas and top with crisp slaw, avocado, or your favourite taco garnishes for a meal that bursts with flavour in every bite.

Cook the chicken:
Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in the garlic and chipotle flakes and cook for another minute.

Add spices and stock:
Sprinkle in the cumin and paprika, then add the chicken thighs. Pour in the chicken stock, season with salt and pepper, and bring to a gentle simmer. Cover and cook for 15–18 minutes until the chicken is fully cooked and tender.

Shred the chicken:
Remove the chicken and shred it using two forks. Return it to the pan along with the honey and lime juice. Stir well and simmer for a further 3–5 minutes until slightly thickened and sticky.

Prepare the toppings:
While the chicken simmers, mix the cabbage and carrot in a bowl to make a simple slaw. Warm the tortillas in a dry pan or oven until soft and pliable.

Assemble the tacos:
Fill each tortilla with a generous spoonful of the shredded chicken. Top with avocado, slaw, fresh coriander, a dollop of sour cream or yoghurt if using, and a squeeze of lime.