Preheat the oven to 180°C (356°F). In a bowl, mix chicken mince, fajita seasoning (reserving some for later), chipotle paste, milk, breadcrumbs, and grated cheddar. Combine well, then roll into evenly sized meatballs.

Heat a pan with a little olive oil over medium-high heat. Add the meatballs and cook, turning every couple of minutes until golden brown. Transfer to an oven tray and bake for 10 minutes to finish cooking through. While the meatballs are in the oven, place the tortilla triangles on a baking tray and bake until crisp and begin to cook onions and peppers. If you want to check if the chicken is cooked use a meat thermometer to make sure the internal temperature is 75°C (165°F) to ensure they are fully cooked and safe to eat.

In the same pan used for the meatballs, heat a little more oil over medium heat. Add the onions and peppers along with the reserved fajita seasoning. Sauté for 8-10 minutes until soft and slightly caramelized.

Divide the sautéed onions and peppers, tortilla chips, and meatballs between bowls. Top with sour cream, guacamole, extra cheese, chipotle mayo, and fresh coriander. These chicken fajita bowls are perfect on their own, but you can also serve them with: Fluffy white or Mexican-style rice, Warm, soft tortillas for a DIY fajita experience or a fresh side salad for extra crunch.