Prepare the Chicken: Slice the chicken breasts into 2cm thick strips. Season them generously with salt, black pepper, and half of the smoked paprika. You'll notice the chicken strips taking on a lovely reddish hue from the paprika, indicating they’re ready for cooking.

Sauté Aromatics: Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until it softens and turns translucent, filling your kitchen with a sweet, savoury aroma. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.

Build the Sauce: Add the diced red and yellow bell peppers to the pan. Cook for 5 minutes until they start to soften slightly and their vibrant colours become more intense. Stir in the remaining smoked paprika, sweet paprika, and dried oregano. Cook for 1 minute, allowing the spices to toast and release their full fragrance. Pour in the tinned chopped tomatoes and chicken stock. Bring the mixture to a gentle simmer, allowing the liquids to bubble softly, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavours to meld beautifully.

Cook the Chicken: While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a separate pan over medium-high heat. Add the seasoned chicken strips in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side until the chicken is golden brown and cooked through, losing its raw, pink appearance. Once cooked, transfer the chicken to the pan with the simmering sauce. Stir everything together gently and continue to simmer for another 5 minutes, allowing the chicken to absorb the rich flavours. The sauce will thicken slightly and cling to the chicken, looking glossy and inviting. Remove from heat and stir in the fresh parsley.

Start the Natillas Base: For the natillas, combine the milk, caster sugar, vanilla pod (or extract), and lemon zest strip (if using) in a medium saucepan. Heat over medium-low heat, stirring occasionally, until it's steaming gently but not boiling. The milk will begin to smell wonderfully fragrant from the vanilla.

Thicken the Natillas: In a separate bowl, whisk the egg yolks and cornflour together until smooth. Once the milk is hot, remove the vanilla pod and lemon zest. Gradually pour about a third of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. This prevents them from scrambling. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk.

Cook the Natillas: Return the saucepan to medium-low heat and cook, stirring continuously with a wooden spoon or spatula, for 8-10 minutes. You’ll feel the custard thickening, starting to coat the back of your spoon, and it will develop a pale yellow, glossy appearance. It will eventually form soft, creamy waves as you stir. Do not allow it to boil.

Chill and Serve: Once thickened, remove the natillas from the heat. Pour the custard into individual serving bowls or a larger dish. Allow it to cool to room temperature, then cover with cling film, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until thoroughly cold and set. Just before serving, dust generously with ground cinnamon.