• In the Airfryer bowl, add quartered Roma tomatoes, quartered red onion, a garlic clove (skin off), avocado oil, salt, and pepper, then stir to coat everything.
  
Cook for about 20/25 min at 200°C until the tomato is soft and golden brown
• When tomatoes are cooking, in a saucepan, add the chicken stock, smoked paprika, 1/4 tsp salt, coriander leaves, chilli guajillo, Anjo, and chipotle. Cook on high heat until it's boiling, and stop the heat and reserve.
  
• In the air fryer, add 2 regular tortillas and spray with cooking oil and cook for about 5/10 min at 200°C until tortillas start to be golden brown and crispy.
  
I am going to use this 2 tortillas to mix with tomato and chicken stock to help have a not-too-liquid texture.
• For the third air fryer batch, add 2 regular tortillas cut into strips and spray with cooking oil and season with a pinch of salt and pepper, and mix to coat all tortilla strips.
  
Cook for about 10 min at 200°C until they start to crisp and are golden brown. Reserve for the final topping.
• In a blender, add the cooked tomatoes, the warm chicken stock, the 2 crispy tortillas, and 10g of dark chocolate. Blend for about 2 minutes until the soup is smooth, and everything is well combined.
  
• Using a strainer, pass the liquid through to catch any pieces of chili or tortilla that did not fully blend. Pour the liquid into a large saucepan and simmer over medium-low heat
  

Assembly

This recipe makes enough for 4 bowls.
• To assemble, start by dividing your shredded chicken evenly among them.
  
• Add half of the paneer cheese cubed on each bowl.
  
• Add the soup on top of the chicken and paneer until no soup left.
  
• Garnish each bowl with the remaining half of the paneer cheese and the cubed avocado.
  
• Add the crispy tortilla stripes on top.
  
Drizzle the sour cream and lime juice mixture over the top, finish with a few fresh coriander leaves, and serve immediately.