Step 1

Heat your oven to 230C/450F and line an oven tray with baking paper. Slice your chicken into bite-sized chunks. Add 1 tablespoon of gochujang paste, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 tablespoon of sesame oil and 1 tablespoon of sweet chili jam to a mixing bowl. Give everything a really good mix, making sure to coat the chicken thoroughly. If you have time, pop the chicken into the fridge to marinate for at least 30 minutes.

Step 2

Transfer the chicken to the prepared oven tray, and place in the oven for 20 minutes, or until there are lots of lovely charred bits around the edges. You can cut into the chicken to check if it’s cooked if you’re not sure.

Step 3

While the chicken is marinating or cooking, finely shred the cabbage by slicing it finely with a knife, or a mandoline. Cut the cucumber in half and scoop the seeds out with a small spoon, then discard them. Cut each half into long thin strips, then cut the strips into small cubes. Finely slice the scallions, then add everything into a large mixing bowl along with the handful of cilantro leaves. Add 1/2 teaspoon salt, 1 tablespoon of rice vinegar, 1/2 tablespoon of sesame oil, 1 teaspoon of fish sauce and 2 teaspoons of toasted sesame seeds. Give everything a good toss then set it aside.

Step 4

Add the aioli and gochujang paste to a small bowl and mix into a creamy, cohesive sauce. Set aside.

Step 5

Divide your flatbreads between plates, then pile on lots of the slaw. Arrange the charred chicken on top, followed by a good drizzle of the gochujang aioli. Finish with a scattering of sesame seeds and dig in.