Cook the chicken: Heat the olive oil in a large frying pan over a medium-high heat. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken turns golden brown on the outside and is cooked through with no pink remaining. The sound should be a steady sizzle, and the colour should be a rich, appetising gold.

Season the filling: Sprinkle the smoked paprika, cumin, garlic powder, salt, and pepper over the cooked chicken. Stir well for 30 seconds until the spices become fragrant and coat every piece of chicken. The aroma at this stage is wonderfully smoky and warm.

Add the sweetcorn: Tip the sweetcorn into the pan with the seasoned chicken and stir through for 1 minute until heated. Remove the pan from the heat and set aside while you prepare the guacamole.

Make the guacamole: In a mixing bowl, mash the avocados with a fork until you reach your preferred texture — some like it chunky, some like it smooth. Stir in the diced red onion, tomato, lime juice, and coriander. If using jalapeño, add it now. Taste and adjust salt or lime juice as needed. The guacamole should look vibrant green and smell fresh and zesty.

Assemble the quesadillas: Lay four tortillas flat on a clean work surface. Sprinkle a generous layer of grated cheese over each tortilla, leaving a small border around the edge. Spoon the chicken and sweetcorn mixture evenly over the cheese, then top with another handful of cheese. Place the remaining tortillas on top and press down gently.

Cook the first batch: Wipe the frying pan clean with kitchen paper and return it to a medium heat. Place one assembled quesadilla in the pan and cook for 2-3 minutes. You'll know it's ready to flip when the bottom is golden brown and crisp — check by lifting a corner gently. The cheese should be visibly melting at the edges.

Flip and finish: Carefully flip the quesadilla using a spatula and cook for another 2-3 minutes on the other side until golden brown and the cheese is completely melted. The quesadilla should feel firm and sound crispy when you tap it with the spatula. Repeat with the remaining quesadillas.

Rest and slice: Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute. This helps the cheese set slightly so the filling doesn't spill out when you cut. Slice each quesadilla into wedges using a sharp knife or pizza cutter, and serve immediately with the fresh guacamole on the side.