Combine all of the spice mix spices, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside.
Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the chips for a few minutes until golden then transfer to kitchen paper to drain.
Place the chips in a cast iron, or similar ovenproof serving dish. Scatter the chicken, tomato, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately.
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