Place the chicken breasts between two sheets of cling film and gently bat them out with a rolling pin until they're an even thickness — about 1.5cm. You'll hear a soft thud as they flatten, and the meat will feel uniformly pliable beneath your fingers.

In a medium bowl, whisk together the lime juice, lime zest, minced garlic, cumin, smoked paprika, oregano, salt, pepper, and 2 tablespoons of oil. The mixture will look a deep rusty orange, and the sharp, citrusy scent will already fill the air.

Add the chicken to the bowl, turning each piece to coat thoroughly. Cover and leave to marinate at room temperature for 20 minutes (or up to 2 hours in the fridge if you're planning ahead). The chicken will take on a glossy, fragrant sheen.

Set a large frying pan over a medium-high heat and add a thin slick of oil. When the oil shimmers and ripples — about 2 minutes — lay the chicken breasts in the pan, being careful not to overcrowd. You should hear a satisfying sizzle as each piece makes contact.

Cook for 5–6 minutes on the first side, without moving them. The underside will turn a deep golden brown, and the edges will look opaque. Flip using tongs; the cooked side should release easily from the pan. Cook for another 4–5 minutes, until the chicken feels firm to the touch and a meat thermometer reads 74°C.

Remove the chicken to a plate and cover loosely with foil. The pan will have some browned bits stuck to the bottom — that's flavour. Pour in the chicken stock and bring it to a gentle bubble, scraping up those bits with a wooden spoon. The liquid will turn a warm, savoury brown, and the aroma of garlic and spice will intensify.

Stir in the cornflour slurry and let the sauce simmer for 2–3 minutes, until it thickens enough to coat the back of a spoon. It should look glossy and feel velvety as you stir.

Return the chicken to the pan, spooning a little sauce over each piece. Sprinkle the grated cheese evenly over the tops. Cover the pan with a lid and reduce the heat to low. Wait 3–4 minutes — the cheese will melt into a gooey, golden blanket, and the edges will bubble gently. When you lift the lid, the sight of that melted cheese pulling into soft strands is pure satisfaction.

Scatter fresh coriander over the top and serve straight from the pan, spooning any remaining sauce around the chicken.