Pulled BBQ Chicken Breast Buns

While the chips roast, lay the chicken thighs flat onto another baking tray, drizzle with oil and season with salt and pepper.

Roast on the top shelf of your oven until browned and cooked through, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

While the chicken and chips cook, zest and and halve the lime. Roughly chop the chives (use scissors if easier). 

Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

In a medium bowl, combine the lime zest, chives, roasted garlic and mayo with a squeeze of lime juice. Season with salt and pepper, then add the coleslaw mix and stir to combine.

Taste and add more lime juice, salt or pepper if needed. Set your slaw aside.

Once the chicken is cooked, transfer it to a plate. Use two forks to shred the chicken as finely as you can. 

Pop into a bowl and add the BBQ sauce and ketchup (see pantry for amount). Mix well to coat the chicken in the sauce, then cover with foil to keep warm.

Just before serving, halve the burger buns and pop them into your oven to warm through, 2-3 mins.

Cut any remaining lime into wedges.