Season the chicken thighs on both sides with salt. Heat the olive oil in a large pot and, once warm, add the chicken thighs, skin-side down. Cook for 10–12 minutes over a medium-high heat until very well browned, then turn and cook on the other side for 2–3 minutes. Lift out of the pot and set aside on a large plate.

The chicken should have given out plenty of fat but if not, add a splash of olive oil to the pot and, once warm, add the onions, peppers and a pinch of salt and pepper. Fry for about 12 minutes over a medium heat until very soft, stirring every so often. Add the garlic, fry for a minute, then add the cumin, oregano and cayenne or chilli flakes and fry for 2 minutes, stirring regularly.

Return the chicken thighs to the pot and pour in the stock. Simmer for 25 minutes, then add the beans and continue to cook for another 10 minutes.

Remove the chicken thighs once cooked through and take the meat off the bones and shred. Set aside, discarding the chicken skin if you wish. Use a potato masher or the back of your wooden spoon to crush roughly a third of the beans (this will help thicken the chilli).

Add the frozen sweetcorn, then cook for 5 minutes or so until tender. Remove from the heat, add the chicken, lime juice, plus a little zest if you like, and taste for seasoning.

Ladle into bowls and finish with the toppings you like.