Prepare the chicken: Place the chicken breasts between two sheets of cling film and gently pound them to an even 1cm thickness using a rolling pin. This ensures they cook evenly. Pat them dry with kitchen paper, then rub all over with the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. You should see the spices clinging to the surface, creating a rich, red-brown coating.

Cook the chicken: Heat a large, heavy-based frying pan or griddle over a medium-high heat. Once it’s hot, add the chicken breasts. You should hear a satisfying sizzle. Cook for 4-5 minutes on each side. The chicken is ready when it feels firm to the touch and a meat thermometer reads 74°C. The exterior will be a deep, appetising brown with charred spots. Transfer the chicken to a plate and let it rest for 5 minutes. This is crucial for the juices to settle.

Make the guacamole: While the chicken rests, halve the avocados, remove the stones, and scoop the flesh into a mixing bowl. Using a fork, mash the avocado to your desired consistency — I prefer it slightly chunky, with small green pieces remaining. Immediately stir in the lime juice to stop it from browning. Add the diced red onion, fresh coriander, and jalapeño if using. Season with salt. The colour should be a vibrant, bright green, and the aroma of lime and coriander should be fresh and clean. Set aside.

Shred the chicken: Once the chicken has rested, use two forks to shred it into small, bite-sized pieces. You’ll see the fibres pull apart easily, and the inside will be juicy and moist. Taste a piece and adjust the seasoning if needed.

Assemble the quesadillas: Lay four tortillas flat on a clean work surface. Sprinkle a generous layer of grated cheese (about 30g) evenly over each tortilla, leaving a 2cm border around the edge. Divide the shredded chicken equally among the tortillas, spreading it in a single layer. Top the chicken with another layer of cheese (another 30g). This double cheese layer acts as a glue that holds everything together. Place the remaining four tortillas on top and press down gently.

Cook the quesadillas: Wipe the frying pan clean and place it over a medium heat. Add a small knob of butter or a drizzle of vegetable oil. Once it’s shimmering, carefully slide one quesadilla into the pan. Cook for 2-3 minutes, until the bottom is a deep, golden brown and crisp. You’ll hear a gentle sizzle and see the cheese starting to melt from the edges. Using a spatula, carefully flip the quesadilla. Cook for another 2-3 minutes on the second side. The tortilla should be evenly browned and feel firm and crisp when you tap it. The cheese inside should be fully melted and oozing slightly from the sides. Repeat with the remaining quesadillas.

Rest and slice: Transfer the cooked quesadilla to a cutting board and let it rest for 1 minute. This short rest allows the cheese to set slightly, making it much easier to slice cleanly. Use a sharp knife or a pizza cutter to slice each quesadilla into four wedges. You’ll see the layers of cheese, chicken, and tortilla perfectly separated.

Plate and serve: Arrange the wedges on a serving plate or a wooden board, overlapping them slightly for visual appeal. Spoon a generous dollop of the fresh guacamole into a small bowl or directly onto the plate beside the quesadillas. A final sprinkle of flaky sea salt and a few coriander leaves over the guacamole adds an elegant finishing touch. Serve immediately while the quesadillas are still crisp and the cheese is warm and stretchy.