Season the chicken breasts with half the fajita spice, lime juice and olive oil. Allow to marinate for at least 30 mins.
Season the peppers and onions with the remaining fajita spice.
Grill until the chicken is cooked through then shred into bite size pieces.
To make the mac and cheese, heat the butter until foaming then whisk in the flour. Add milk incrementally to make a thick paste, allowing it to come to a simmer after each addition, until you have a thick sauce. Add paprika and mustard then the cheddar, cooked pasta, and mozzarella. Stir to combine then season and pour into a 23cm lined brownie tin.
Allow to cool for a few hours in the fridge then cut into large fingers.
Pannè them by dipping them in flour, egg and panko before frying until crisp and golden brown, drying with paper towels and placing on a cooling rack.
Meanwhile, whisk together all the ingredients for your ranch.