1
Season the chicken with smoked paprika, garlic granules, salt and pepper.
2
Heat a pan over medium heat, and add the chicken. Pan fry for 4-5 minutes on each side until browned and almost cooked through.
3
Add the diced onion and chopped garlic and cook for until softened.
4
Pour in the chicken stock, BBQ sauce and Worcestershire sauce. Simmer for 5 minutes, then remove the chicken and shred with two forks.
5
Return the chicken to the pan and cook for a couple of mins until the sauce is thickened
6
Meanwhile, add the potatoes to a large pot of salted boiling water. Cook until fork tender. Drain, then mash with the butter, milk, salt and pepper
7
Cook the bacon in a separate pan until crispy (or grill and chop if preferred).
8
Divide the mash between two bowls and spoon over the BBQ pulled chicken.
9
Scatter over the cheese, then place the bowls under a hot grill for 1-2 minutes
10
Top with the crispy bacon and a sprinkle of fresh parsley before serving.