Pulled Mexican Chicken & Rice Bowl

While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Zest the lime to get a generous pinch, then cut into wedges. Scoop out the avocado flesh using a spoon into a medium bowl. Add a good squeeze of lime, a pinch of garlic and a pinch of salt and pepper. Mash with a potato masher or fork until you have a chunky guacamole. TIP: Add more or less lime juice or garlic to taste!

In a medium bowl, combine the chicken thigh, Tex-Mex spice blend, the remaining garlic, a pinch of salt and pepper and a drizzle of olive oil.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until browned, 2 minutes each side. Stir in the enchilada sauce and water (for the sauce). Bring to the boil then reduce the heat to medium-low. Cover with a lid and cook until cooked through, 10-14 minutes. Transfer the chicken to a chopping board and shred using two forks. TIP: Slice the chicken if you prefer. Return chicken to the frying pan. Simmer over a medium-high heat until the sauce thickens slightly, 1-2 minutes.

Stir the coriander (reserve some for garnish!), lime zest and a generous pinch of salt through the rice. Roughly chop the tomato and cucumber. In a medium bowl, combine the tomato, cucumber, a pinch of salt and pepper and a squeeze of lime.