Heat your oven to 430F/220C fan and line an oven tray with baking paper. Add your drained chickpeas to the lined tray, then pour over olive oil, a pinch of salt, and smoked paprika. Mix to coat the chickpeas, then pop into the oven for 15 minutes, or until they’re golden and crispy on the outside. Remove from the oven and set aside.

Add the chopped streaky bacon to a frying pan set over high heat, and cook until super crispy, about 5 minutes. Remove from the heat and set aside.

In a small bowl, add aioli, grated parmesan, fish sauce, Dijon mustard, white miso paste, and black pepper to taste. Mix well to combine into a cohesive sauce.

In a mixing bowl, add shredded Romaine, half the crispy chickpeas, crispy bacon, sliced scallions, and half of the Caesar dressing. Toss gently to combine.

In a mixing bowl, add ground chicken, lemon zest, lemon juice, crushed garlic, salt, dried thyme, and chives. Combine well.

Spread a heaped spoonful of the chicken mix onto each mini tortilla, spreading it into a thin, even layer.

Set a large frying pan or skillet over high heat and add a drizzle of olive oil. Place a topped tortilla, chicken side down, into the pan. Press firmly into the pan. Cook for 4 minutes, then flip and cook for another minute on the other side.

Spread a little of the reserved Caesar sauce on top of each taco. Top with the salad, extra grated parmesan, chives, crispy chickpeas, and an additional dollop of Caesar sauce. Enjoy while hot.