Step one:

Preheat the oven to 200°C fan / 220°C conventional.

Step two:

Season the diced chicken with the smoked paprika, garlic granules, salt and black pepper. Fry over a medium heat until cooked through, then set aside.

Step three:

Add the passata, oregano, garlic granules and sweetener to a saucepan. Simmer gently for 5–8 minutes until slightly thickened.

Step four:

Place the flatbreads under a hot grill for 1–2 minutes to lightly crisp the bases.

Step five:

Spread the tomato sauce over each flatbread, then top with the cooked chicken, small pieces of nduja and the grated Applewood.

Step six:

Bake for 8–10 minutes until the cheese has melted and is bubbling and the edges are crisp.

Step seven:

Meanwhile, stir together the honey, chilli flakes and hot sauce.

Step eight:

Remove from the oven, drizzle generously with the hot honey and serve immediately.