Preheat and prepare the chicken. Set your oven to 190°C (fan-assisted). Pat the chicken thighs dry with kitchen paper and season generously with salt and pepper. The sound of the salt crystals grinding is the first promise of flavour.

Brown the chicken. Heat the olive oil in a large, oven-safe skillet or casserole dish over a medium-high heat. Add the chicken pieces in a single layer, without overcrowding. Let them sear for 3-4 minutes per side until they are a deep, golden brown. You’ll hear a satisfying sizzle; if it spits, the pan is too hot. The meat should release easily from the pan. Transfer the browned chicken to a plate.

Sweat the aromatics. In the same pan, lower the heat to medium. Add the chopped onion and cook for 4-5 minutes, stirring often, until translucent and soft. The aroma will turn sweet and fragrant. Add the minced garlic and diced jalapeños, and cook for another 2 minutes until the peppers soften and the kitchen fills with a warm, piquant scent.

Build the creamy sauce. Pour in the chicken stock, scraping the bottom of the pan with a wooden spoon to lift up any browned bits (this is the base of all the flavour). Let it bubble and reduce by half for about 3 minutes. The liquid will look syrupy. Lower the heat to a simmer, then stir in the double cream and the softened cream cheese. Whisk gently until the cream cheese has melted completely and the sauce is smooth and glossy. The texture should feel like thick velvet under your spoon.

Add the heat and season. Stir in the buffalo hot sauce, smoked paprika, and onion powder. Taste the sauce; it should be creamy with a sharp, tangy kick. Season with a little more salt if needed, but remember the cheese will add saltiness later. The colour should be a beautiful, warm coral.

Assemble the casserole. Return the browned chicken to the pan, nestling it into the sauce. Sprinkle the grated cheddar and mozzarella evenly over the top. The cheese should form a thick, inviting blanket. Don’t stir it in; you want that crisp, golden crust.

Bake to perfection. Transfer the pan to the preheated oven and bake for 25-30 minutes. Watch for the sauce to bubble up around the edges; you’ll hear it hissing. The cheese should be melted, bubbling, and turning a deep golden brown in spots. For a darker, crispier top, finish under the grill for 2-3 minutes, watching closely so it doesn’t burn.

Rest and garnish. Remove the casserole from the oven and let it rest for a full 10 minutes. This is the hardest part; the kitchen smells impossibly good. Sprinkle with sliced spring onions and fresh coriander just before serving. My husband, who's usually picky, asked for seconds the first time I made this, and we had to hide the leftovers.