Mexican Cheesy Chicken Burger

Zest and halve the lime. Squeeze half the lime juice and a drizzle of olive oil into a medium bowl. Season with salt and pepper. Chop the tomatoes into 2cm pieces and pop into a bowl. Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop half the avocado into 2cm chunks and pop into the bowl with the tomato. Set aside.

Roughly chop the remaining avo and put in another bowl, add the remaining lime juice. Season with salt and pepper, then roughly mash (this is for your burger later). Halve the burger buns, grate the Cheddar cheese. Put half the chipotle paste and all the mayo into a small bowl and mix together.

Heat a glug of oil in a frying pan on medium high heat. While the oil heats up, season the chicken with salt and pepper. Once the oil is hot, lay in the chicken thighs and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken thighs are cooked, remove the pan from the heat and add the lime zest and half the chipotle to the pan, turn the chicken thighs to coat them in the paste. Top them with the grated cheese. Cover the pan with a lid or some tin foil and leave the cheese to melt, 3-4 mins. Meanwhile, halve the burger buns and pop them into the oven to warm for 1-2 mins.