Pop your chicken breasts and peppers in a baking dish. Place your coriander, chillies, lime juice, garlic, oil, tequila and salt into a blender and whizz. Add a little water if it's too thick. Pour over your chicken and peppers. Leave to marinate for a couple of hours, then pop in the oven to bake for 40 mins at 180°C.
Meanwhile, make your sauce. Toast your chillies in a hot griddle pan. Once darkened in colour (but not burnt), remove and steep in hot water for about 15 minutes. Drain. While they are steeping, add your tomato, onion and garlic cloves to the same hot griddle. Cook until charred all over. Add to a blender with the drained chillies and all other sauce ingredients. Blend to a fine sauce. Taste for seasoning then decant into a serving bottle.
Bring out your chicken and shred into its sauce. Add your chips to a large serving dish and place the chicken all over the top. Top with your sauce and all of the other toppings.