Zest the lime and put to one side.

Add your chipotle paste to a large bowl with a drizzle of oil, the paprika, coriander, half the lime zest, garlic and the chicken. Season with some salt and give it a good mix.

Dissolve the stock cube with the tomato puree in 150ml boiled water.

Pre-heat the BBQ with the flat plate in place for 2-3 minutes on a medium heat. Add the chicken and cook for 3 minutes on each side, until lightly browned, then add the tomato stock and cook for 8-10 minutes. Ideally use the 2 Cook Dome to create an oven effect.

In a bowl combine the cabbage, carrot and onion, juice from half the lime, mayo and a generous pinch of salt and pepper.

Once the chicken is cooked through, transfer the chicken pieces to a chopping board and use two forks to pull apart and shred the meat. Return the shredded meat to the grill plate and mix to coat in the chipotle sauce. Serve in the bread rolls with a generous spoonful of coleslaw and a squeeze of lime over the top.