Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment.

Prepare the potato wedges: Cut each potato lengthwise into even wedges, aiming for pieces roughly 1.5-2cm thick. Place them in a large bowl, drizzle with 1 tablespoon of olive oil, and season generously with salt and black pepper. Toss until every wedge is lightly coated. Spread the wedges in a single layer on the prepared baking tray, ensuring they aren't touching. They should sizzle lightly when placed on the hot tray.

Roast the wedges: Place the baking tray in the preheated oven and roast for 25-30 minutes, flipping them halfway through, until they are golden brown and crisp on the outside, and tender when pierced with a fork. You should hear a light sizzling sound as they cook and see their edges turning a rich, inviting golden hue.

Prepare the chicken: While the wedges are roasting, pat the chicken breasts dry with kitchen paper. In a small bowl, combine the sweet paprika, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and black pepper. This spice blend should smell wonderfully aromatic. Rub the spice mixture all over the chicken breasts, ensuring they are thoroughly coated.

Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a large frying pan or skillet over a medium-high heat. Once the oil shimmers, carefully place the seasoned chicken breasts in the pan. Cook for 6-8 minutes per side, or until the chicken is golden brown with a lovely crust and cooked through. When cut, the chicken should be opaque white all the way through with no pink visible.

Make the avocado corn salsa: While the chicken is cooking, combine the diced avocado, drained sweetcorn, finely diced red onion, and chopped green chilli (if using) in a medium bowl. Pour over the lime juice and sprinkle with the fresh coriander. Gently toss the ingredients together. The salsa should look vibrant and smell fresh and zesty.

Rest and serve: Once the chicken is cooked, remove it from the pan and let it rest on a cutting board for 5 minutes. This is crucial for juicy chicken. Then, slice the chicken breasts into thick strips. Arrange the crispy potato wedges, sliced paprika chicken, and a generous scoop of the avocado corn salsa on plates. Serve immediately and enjoy the delightful medley of flavours and textures.