Calling this recipe a CLT is more accurate, because we’re using chicken as the protein. But a little paprika goes a long way towards recreating the smoky flavour of a good bacon, without the health concerns around processed meats.


  • 2 skinless chicken thighs

  • 1 tsp extra virgin olive oil

  • smoked paprika, sea salt and black pepper, to taste

  • For the spicy sauce

  • ¼ cup plain Greek yoghurt

  • 1 clove garlic, crushed

  • ½ tsp coriander seeds

  • ½ tsp cumin

  • ½ tsp smoked paprika

  • pinch cayenne

  • To serve

  • Your choice of wholegrain or gluten-free bun, toasted

  • 3-4 cos lettuce leaves

  • 2-3 slices vine-ripened tomato

  • ½ avocado, mashed


  • 1.

    Use a heavy rolling pin (or similar) to flatten the chicken thighs. You won’t get them as thin as bacon, but you can get them down to about half a centimetre.

  • 2.

    Place them in a bowl with the olive oil, sea salt, pepper, and paprika. Use your hands to ensure the thighs are evenly coated.

  • 3.

    Heat the grill, barbecue, or a griddle to a high heat, and cook the chicken for two minutes on each side or until cooked through. Place to one side to rest for a few minutes.

  • 4.

    Meanwhile, mix all of your sauce ingredients together in a small bowl, or blitz in a bullet blender.

  • 5.

    Arrange the avocado, one of the chicken thighs, lettuce, and tomato on your bun. Take the sauce to work in a small container and add just prior to serving, to avoid the bread getting soggy. The second chicken thigh can be stored in the fridge for tomorrow’s lunch.

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