Prepare the chicken: Place the chicken thighs between two sheets of baking paper and gently flatten them with a rolling pin until they are an even 1.5cm thick. Season both sides generously with smoked paprika, garlic powder, salt, and pepper. Let them sit for 5 minutes — you’ll notice the paprika creating a deep, almost brick-red colour on the surface.

Sear the chicken: Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat until it shimmers. Lay the chicken thighs in the pan — you should hear a loud, satisfying sizzle. Cook for 4-5 minutes per side until the underside is a deep, golden brown with distinct crispy edges. The chicken should feel firm to the touch and release a savoury, smoky aroma. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.

Caramelise the onions: In the same pan, reduce the heat to medium and add the remaining olive oil. Tumble in the red onion rings and a pinch of salt. Cook slowly for 6-8 minutes, stirring occasionally, until they become soft, translucent, and begin to take on a sticky, jammy texture. The smell will shift from sharp to sweet and mellow. Remove and set aside on a small plate.

Make the creamy spread: In a small bowl, beat the softened cream cheese with the sun-dried tomato paste and balsamic vinegar until completely smooth and a pale, rosy pink colour. Taste and adjust with a little more vinegar if you want a sharper kick. This spread is the glue that holds the sandwich together and adds a luxurious, tangy note.

Toast the bread: Spread the softened butter on one side of each bread slice. Return the now-empty pan to a medium heat and place the bread slices, buttered-side down, into the pan. Toast for 2-3 minutes until the underside is a uniform, nutty brown and feels crisp to the touch. You’ll hear a gentle crackle as the butter bubbles. Flip and toast the other side for 1 minute only, so the inside stays slightly soft.

Assemble with precision: Lay two toasted bread slices on a clean board, toasted-side up. Spread a generous layer of the cream cheese mixture on each. Layer the sliced chicken, followed by the caramelised onions, a handful of fresh rocket, and a generous scattering of shaved Parmesan. Place the second slice of bread on top, toasted-side facing outwards, and press down gently but firmly with the palm of your hand to compact the layers.

Finish and plate: Using a very sharp serrated knife, slice each sandwich cleanly in half on a diagonal. The cut should reveal the beautiful striations of pink chicken, green rocket, and white cheese against the dark bread. Arrange the halves on a plate with the cut sides facing upward to show off the interior. Garnish with a few extra rocket leaves and a final shaving of Parmesan on top for a touch of elegance.