In a bowl, combine all your spices with your vegetable oil.
Pour over your chicken and mix until your chicken is totally coated.
Pop on a baking tray and bake for 25 mins until tender.
Shred with 2 forks, then add your red onion, bacon, jalapeno and BBQ sauce. Set aside.
Finely slice your potatoes on a mandolin and place in a bowl of water.
Melt your butter in a large saucepan and add your onion. Cook out over a low heat for 15 mins until softened, then add your garlic and cook out for 2 mins. Add your double cream, milk and seasoning and bring to a simmer. Add your potatoes and cook for about 10 mins until your potatoes are tender and your cream has thickened slightly.
In a large buttered dish, arrange 1/3rd of your potatoes. Top with half your chicken and 1/3rd of your cheese. Repeat with remaining mixture, finishing with a layer of potatoes and cheese.
Bake for 1 hour until your potatoes are totally tender and your cheese has melted. Serve immediately!