Bang Bang Chicken Skewers

1½ tbsp The Good Oil extra virgin rapeseed oil, plus extra as needed

600g chicken breast, cut into even bite-sized pieces

1½ tsp smoked paprika

1½ tsp onion powder

Salt and freshly cracked black pepper

⅔ cup mayonnaise

2 tbsp sweet chilli sauce

2 tbsp sriracha (to taste)

Juice of a lime

Chopped coriander

Finely sliced spring onions

Wooden skewers, soaked in water for 15 minutes

Soak your wooden skewers in water. In a large bowl, combine the chicken with the oil, smoked paprika, onion powder, and a generous pinch of salt and pepper. Toss well to coat evenly. Thread the chicken onto the wooden skewers, packing the pieces snugly but not too tightly.

Line a baking tray and arrange the skewers on it, placing under a hot grill. Cook for 12-15 minutes, turning regularly, until golden, lightly charred, and cooked through. Alternatively, cook on the BBQ over medium-high heat for 10-12 minutes, turning often, until lightly charred and cooked through.

While the chicken cooks, whisk together the mayonnaise, sweet chilli sauce, sriracha, and lime juice in a small bowl until smooth.

Brush the hot skewers generously with the bang bang sauce so it warms and clings to the chicken. Transfer to a serving platter and finish with chopped coriander and spring onions. Serve immediately, with extra sauce on the side.