1. Preheat oven to 150ºC fan forced.
2. Toast the panko breadcrumbs in the oven for 10 mins or until lightly golden, then combine with the chilli flakes, dried oregano and lemon zest. Season well.
3. Dust chicken thighs in paprika, salt and pepper, shaking to remove any excess.
4. Heat a heavy based pan over medium heat.
5. Add two tablespoons of oil, then add chicken thighs. Brown well on both sides, adding additional olive oil as required.
6. Set chicken aside onto some paper towel, leaving the pan on the heat. Add chilli and garlic, stirring for one minute until it begins to soften.
7. Add the passata, Sriracha and chicken stock and bring to the boil.
8. Return chicken to the pan, reduce heat and simmer with lid on for 10 mins.
9. When the chicken is cooked, remove the thighs from the braising liquid and roll in the crumb mixture to give the appearance of fried chicken, carve ready to put on tacos.
For Tacos
10. Fill your taco boats with grated cheese and melt in a hot oven for 10 minutes.
11. Meanwhile, dress coleslaw ingredients with lemon juice and set aside.
12. Crush your avocado with a pinch of salt and a few drops of lemon juice.
13. Remove your taco boats from the oven and dress with beetroot coleslaw, chicken and avocado. Garnish with fresh coriander, chopped chillies and lime wedges.
Miguel's Kitchen Note: Save left over tomato sauce for the quickest chilli con carne ever with cooked mince, beans and grated carrot.
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