Mix together the paprika, cayenne, cumin, black pepper, sea salt and oregano.
Butterfly the chicken breasts, flatten with a rolling pin and season each half liberally with the spice mix.
In the oil fry the onions and peppers until soft. Season with salt and pepper.
Line a cake tin with clingfilm and place a layer of chicken breasts on the bottom. Top with softened veg and sprinkle with cheese. Repeat until you get to the top of the tin, finishing with a layer of chicken.
Cover with clingfilm and pop in the freezer for around two hours until firm on the outside.
When solid enough to handle, carefully dip in the flour then eggs and breadcrumbs.
In a large frying pan half full of hot oil (around 180°C) and fry until crisp on both sides.
Pop in the oven on a baking tray and cook for around an hour.
Meanwhile, whisk together the ingredients for the dip.