Step 1

Combine chicken with ground cumin, 1/4 tsp each ground coriander and paprika, and drizzle with 2 tbs oil. Stir to coat chicken then cover and set aside to marinate at room temperature.

Step 2

Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until just tender. Drain and cool completely then halve larger potatoes. Preheat a barbecue or chargrill to high. Toss potatoes with 2 tbs oil and grill for 6-8 minutes until charred and completely cooked.

Step 3

Remove potatoes from grill and cool completely. Season chicken and barbecue for 10-12 minutes, turning once, until cooked through. Set aside to rest, then cut into thick slices. Drizzle corn with 1 tbs oil and grill for 10 minutes or until charred. Remove from heat and cool, then slice kernels from cob.

Step 4

Combine shallot, cucumber and chilli in a bowl with remaining 1/4 tsp ground coriander, 1/2 tsp paprika, and 2 tbs oil. Add lime juice, zest and garlic and season.

Step 5

Combine chipotle with mayonnaise and spread over a serving platter. Top with potato, corn, sliced chicken and cucumber mixture. Scatter over coriander sprigs and serve immediately.