Sear the chicken: Heat the olive oil in a large frying pan over medium-high heat until it shimmers and releases a faint, nutty aroma. Add the chicken thighs in a single layer — you should hear a satisfying sizzle. Cook for 4–5 minutes per side until the surface is golden brown and smells deeply savoury. Transfer to a plate; the pan should still have a thin glaze of oil and browned bits.

Build the base: Reduce the heat to medium. Add the diced onion and stir with a wooden spoon, scraping up those browned bits from the bottom. The onion will turn translucent after about 4 minutes, releasing a sweet, mellow scent. Stir in the garlic, cumin, smoked paprika, and oregano — cook for 30 seconds until the spices become fragrant and the kitchen fills with a warm, earthy aroma.

Simmer the chicken: Pour in the chopped tomatoes, chicken stock, and tomato purée. Stir until the mixture is a deep, brick-red colour with a slightly thick consistency. Return the chicken thighs to the pan, nestling them into the sauce. Bring to a gentle simmer — you'll see lazy bubbles breaking the surface. Cover and cook on low heat for 20 minutes, turning the chicken once halfway through. The sauce will darken and reduce slightly, and the smell will become rich and comforting.

Shred the chicken: Remove the lid. The chicken should be so tender that it flakes apart with a fork — if it resists, cook for another 5 minutes. Transfer the thighs to a cutting board and use two forks to shred them into thick, juicy strands. You'll see the meat separate easily, releasing steam and that wonderful, spiced aroma. Return the shredded chicken to the pan and stir through the sauce. Taste and adjust salt and pepper. The texture should be moist but not swimming in liquid.

Make the avocado crema: While the chicken simmers, halve the avocados, remove the stones, and scoop the flesh into a blender or food processor. Add the yoghurt, lime juice, chopped coriander, and a pinch of salt. Blitz until completely smooth — you're looking for a thick, pourable consistency the colour of pale jade. If it's too thick, add a tablespoon of cold water and blitz again. The aroma should be bright and fresh, cutting through the richness of the avocado.

Assemble the bowls: Divide the cooked rice among four bowls. Spoon a generous portion of the shredded chicken and sauce over the rice, letting the juices soak in. Drizzle the avocado crema in a zigzag pattern across the top — the contrast of warm, spiced chicken against the cool, creamy sauce is visually stunning. Add your toppings: sliced radishes for crunch, shredded lettuce for freshness, pickled jalapeños for heat, and a handful of tortilla chips for texture.

Rest and serve: Let the bowls sit for 2–3 minutes before serving. This allows the flavours to meld and the rice to absorb any excess sauce. The final bowl should look vibrant and layered, with steam rising gently from the chicken and the crema glistening on top.