Season and sear the chicken. Pat the chicken dry with kitchen paper. In a small bowl, mix the cumin, smoked paprika, oregano, garlic powder, salt, and pepper. Rub this spice blend all over the chicken. Heat the olive oil in a large frying pan over a medium-high heat until it shimmers and smells fragrant. Place the chicken in the pan — you should hear a satisfying sizzle. Cook for 3-4 minutes per side until the outside is a deep golden brown with dark charred spots.

Simmer until tender. Pour the chicken stock into the pan around the chicken (not over the top, to keep the crust intact). Reduce the heat to low, cover the pan with a lid or foil, and let it simmer gently for 12-15 minutes. The liquid should bubble softly, and the kitchen will fill with a warm, savoury aroma. The chicken is ready when it feels very tender when pierced with a fork, and the internal temperature reaches 74°C.

Shred the chicken. Remove the chicken to a cutting board. Using two forks, pull the meat apart. It should separate with almost no resistance, revealing moist, stringy shreds. Return the shredded chicken to the pan with the remaining cooking liquid and stir. The liquid will be slightly thickened and glossy, coating every strand. Keep warm on the lowest heat.

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 yogurt, lime juice, a handful of coriander leaves, and a pinch of salt. Blitz until the mixture is completely smooth and a pale, creamy green. Scrape down the sides once to ensure no lumps remain. The texture should be thick enough to dollop, not runny.

Prepare your base and toppings. Divide the cooked rice between four bowls. Fluff the rice with a fork so it’s light and separate. Arrange the shredded chicken on top in a generous mound.

Assemble and serve. Drizzle the avocado crema over the chicken in a zigzag pattern, or serve it on the side for everyone to add themselves. Scatter over any extra toppings you like: chopped tomatoes, shredded lettuce, a sprinkle of cheese, or sliced jalapeños. Finish with a few coriander leaves and a squeeze of lime juice for brightness.