Heat the oven to 170°C. Season the chicken thighs with salt and pop them skin-side down into an ovenproof pan. Cook over a medium heat without touching for 9-10 mins, or until the skin is golden brown and crispy. Remove from the pan and set aside, leaving the rendered fat behind.

Roughly chop the shallots and peel and smash the garlic cloves. Throw the lot into the pan with the hot chicken fat and cook for 1-2 mins. Add the spices and chipotle, the zest and juice of the orange, the vinegar, honey and beer. Bring to a simmer, nestle the chicken back in and slide into the oven for 35-40 mins.

Once cooked, whip out the oven and pull the chicken off the bone. Stir the chicken meat through the sauce, reducing a little if you need to.

Slice the avocado and season with salt and pepper. Cut the chillies into slices, roughly chop the coriander and finely dice the onion. Heat the tortillas following pack instructions.

Load up the tortillas with some chicken, a slice of avocado, some chilli, onion, coriander, soured cream and a bit of extra hot honey. Serve with lime wedges and, if you're up for a drink, pour yourself a glass of creamy sherry over ice with an orange wedge.