Prep your chicken: Pat the chicken thighs dry with kitchen paper — you'll hear a slight rustle as you press the paper against the meat. Season them generously with salt and pepper on both sides. The meat should feel firm and slightly springy to the touch.

Sear the thighs (optional but recommended): Heat the olive oil in a large frying pan over medium-high heat until it shimmers and you see tiny wisps of smoke. Add the chicken thighs in a single layer — you'll hear a satisfying sizzle as they hit the pan. Cook for 3-4 minutes per side until the skin side is golden brown and crispy, with visible browning on the edges. The colour should be a deep amber, and the smell will be rich and savoury. This step adds layers of flavour, but if you're truly pressed for time, you can skip it entirely.

Build the sauce base: In your slow cooker, combine the chopped tomatoes, chipotle peppers with adobo sauce, diced onion, minced garlic, smoked paprika, cumin, oregano, tomato purée, and chicken stock. Stir everything together until you see a uniform deep red sauce with flecks of onion and herbs throughout. The aroma at this point should be smoky and slightly sweet from the paprika.

Add the chicken: Nestle the seared (or raw) chicken thighs into the sauce, ensuring each piece is mostly submerged. You'll see the golden-brown thighs sitting in the deep red liquid — a beautiful contrast of colours.

Cook low and slow: Pop the lid on and set your slow cooker to low for 4-6 hours, or high for 2-3 hours. After about 2 hours on low, lift the lid and you'll notice the sauce has darkened to a richer mahogany colour, and the smell of chipotle and cumin will fill your kitchen. The chicken should look plump and the sauce should be gently bubbling around the edges.

Shred and finish: When the cooking time is up, the chicken should be so tender that it falls apart with the lightest touch of a fork. You'll feel the meat yield easily as you press it. Remove the thighs to a cutting board and shred them using two forks — the fibres should separate cleanly with minimal effort. Return the shredded meat to the pot, add the lime juice, and stir through. The sauce should have thickened slightly and will coat the back of a spoon. Taste and adjust seasoning if needed.

Garnish and serve: Sprinkle the fresh coriander over the top just before serving. The bright green against the deep red sauce is visually stunning, and the fresh, grassy aroma of coriander cuts through the smokiness beautifully.