Charred corn chicken tortilla salad with chipotle yogurt dressing

Ingredients

• 1 tbsp smoked paprika, plus ½ tsp
• 1 tsp dried oregano
• 1 tbsp chipotle paste, plus 1 tsp
• ½ tsp cinnamon
• 2 garlic cloves, crushed
• 2 limes, 1 zested and juiced, 1 cut into wedges to serve
• 3 tbsp olive oil, plus extra for brushing and frying
• 6 boneless, skinless chicken thighs
• 150g natural yogurt
• 2 tsp honey
• 2 corns on the cob, husks removed if needed
• 2 Little Gem lettuces, halved through the core, leaves pulled apart and torn
• 400g can black beans, drained, rinsed and drained again
• 200g cherry tomatoes, halved
• 2 avocados, stoned, peeled, halved and cut into chunks
• 2 corn tortilla wraps
• small bunch of coriander, leaves picked and roughly chopped

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