Preheat oven to 180°C

Mix chicken, oil, garlic, paprika, cayenne pepper and salt in a bowl. Set aside

Heat oil in a heavy base casserole pot, add onion, cook for 2 minutes or until soft. Add chicken mix, cook for 4-5 minutes or until brown. Add the stock and bring to boil.

Cover with lid, place in the oven, cook for 1.5 hours. Remove from heat and allow to cool slightly. Place chicken pieces into a bowl, shred with 2 forks. Stir through BBQ sauce

Meanwhile, place tortillas on a lined baking tray, spray with olive oil, bake for 6 minutes, or until crisp

To make the coleslaw, combine all ingredients in a bowl and toss until coated in the mayonnaise. Season with salt and pepper

To assemble, place some shredded chicken on top of a crispy tortilla, top with coleslaw and garnish with coriander, sliced chilli and lime