Mix chicken, oil, garlic, paprika and cayenne pepper salt in a bowl, and set aside.
Heat oil in a heavy base casserole pot, add onion and cook for 2 minutes or until soft. Add chicken mix, cooking for 4–5 minutes or until brown. Add the stock and bring to boil. Cover with lid, place in the oven, cook for 1 hour 30 minutes. Remove from heat and allow to cool slightly. Place chicken pieces into a bowl and shred with 2 forks. Stir through BBQ sauce.
Meanwhile, place tortillas on a lined baking tray, spray with olive oil and bake for 6 minutes or until crisp.
To make the coleslaw, combine all ingredients in a bowl and toss until coated in the mayonnaise. Season with salt and pepper.
To assemble, place some shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime.
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