Trim excess fat from chicken thighs and pat dry. In a bowl combine 2 tbs olive oil, smoked paprika, ground cumin, chili flakes, garlic powder, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbs lemon juice. Add chicken and toss to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerated for up to 2 hours.

Cook

Heat a large skillet over medium-high heat. Add a little oil if the pan is dry. Add chicken in a single layer (work in batches if needed) and cook 4–5 minutes per side until well browned and the internal temperature reaches 74°C (165°F). Remove to a plate and let rest 5 minutes, then slice or shred into bite-sized strips.

Basil Mayonnaise

While the chicken rests, make the basil mayo. In a small food processor or blender combine 120 ml mayonnaise, packed basil leaves, 1 tsp lemon juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Pulse until smooth and bright green. Taste and adjust seasoning. If you prefer a thinner consistency, add 1–2 tsp water or lemon juice.

Sandwich Build & Veg

Prepare veg: thinly slice tomato and lightly season with 1 tsp extra virgin olive oil, a pinch of salt and a grind of black pepper. Halve, pit and mash or thinly slice the avocado; season lightly with salt and a squeeze of lemon if desired. Separate and wash lettuce leaves and drain. Thinly slice red onion into rings.

Toast Focaccia

Heat a grill pan or skillet over medium heat. Spread butter (optional) on the cut sides of the rosemary focaccia. Toast cut sides face-down 2–3 minutes until lightly golden and warmed through. Alternatively, warm in a 180°C oven for 4–6 minutes.

Assemble Sandwich

Spread a generous layer (about 2–3 tbs) of basil mayonnaise on both cut sides of the focaccia. If using, drizzle 1 tsp chili sauce onto the mayo for extra heat. On the bottom half layer lettuce, tomato slices, red onion, then the sliced/spiced chicken evenly across. Top chicken with mashed or sliced avocado. Scatter fresh basil leaves for fragrance. Close with the top half of focaccia and press gently.

Cut the sandwich into portions (2 large sarnies or 4 small) and serve immediately. If packing later, pack sauce separately to avoid sogginess.

Optional & Garnish

Garnish each sandwich with extra basil leaves and an extra drizzle of chili sauce if desired. Serve with chips or a simple green salad.