Heat your oven to 230C/450F and line an oven tray with baking paper. Slice your chicken into bite-sized chunks. Add half of the gochujang paste, half of the rice vinegar, the soy sauce, honey, sweet chili sauce and, a splash of sesame oil to a mixing bowl. Give everything a really good mix, making sure to coat the chicken thoroughly. If you have time, pop the chicken into the fridge to marinate for 30 minutes.

When ready to cook, transfer the chicken to the prepared oven tray, and place in the oven for 20 minutes, or until there are lots of lovely charred bits around the edges. You can cut into the chicken to check if it’s cooked if you’re not sure. Once cooked, leave to rest.

While the chicken is marinating or cooking, finely shred the cabbage by slicing it finely with a knife or a mandoline. Cut the cucumber in half and scoop the seeds out with a small spoon, then discard them. Cut each half into long thin strips, then cut the strips into small cubes. Finely slice the spring onions, then add everything into a large mixing bowl along with the handful of coriander leaves. Add salt, the remaining rice vinegar, fish sauce and remaining toasted sesame seeds. Give everything a good toss then set it aside.

Add the aioli and the remianng gochujang paste to a small bowl and mix into a creamy, cohesive sauce. Set aside.

Divide your flatbreads between plates (you can pop them in the toaster or into the hot oven if you prefer them hot), then pile on lots of the slaw. Arrange the charred chicken on top, followed by a good drizzle of the gochujang aioli. Finish with a scattering of sesame seeds if you wish, and dig in.