Step one:

Preheat the oven to 180°C fan / 200°C conventional.

Step two:

Drizzle the chicken breasts with a little olive oil and season with the smoked paprika and all-purpose seasoning.

Step three:

Fry the chicken over a medium heat until cooked through. Pour in the chicken stock, cover with a lid and simmer for around 10 minutes until most of the liquid has reduced.

Step four:

Shred the chicken using two forks, then stir through the BBQ sauce until evenly coated.

Step five:

Spread the tortilla chips onto a parchment-lined baking tray. Sprinkle over half of the Applewood Grated, followed by the BBQ chicken, then finish with the remaining cheese.

Step six:

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

Step seven:

Top with the diced red onion, spoonfuls of salsa, mashed avocado and sour cream.

Step eight:

Garnish with finely chopped parsley and serve immediately.