• Preheat oven to 80°C. Stack freshly made tortillas in sixes and wrap in foil, then place in warm oven. Alternatively, use a tortilla warmer.

• Add diced chicken thighs to Lucky Taco Chipotle Marinade in a mixing bowl and combine.

• Heat frying pan over medium-high heat. After about 1 minute, add the chicken pieces. Fry for a few minutes on each side until golden brown and cooked through (no pinkness).

• To build, dollop some avocado crema on to a tortilla, followed by some chicken. Next comes cabbage, pink pickle, salsa verde, fresh coriander and a squeeze of lime. Top with a shimmy of chilli salt.