Cook chicken: Preheat a small pan to medium heat and add 1 tsp canola oil. Pound 1 chicken breast so it is 1cm thick and season with 1 tsp salt & pepper. Once hot, add the chicken breast and cook for 10-12 minutes, continually rotating every minute until fully cooked. Remove and let rest.
Charred corn & capsicum: Heat a pot to high heat. Add 100g frozen corn and cook until the corn begins to char. Reduce the heat to medium and continue cooking, while stirring frequently, until the corn becomes a deep golden brown colour. Meanwhile, slice 1 capsicum. Remove the corn and add 1 tsp canola oil to the pan, along with sliced capsicum. Cook the capsicum for 2-4 minutes to soften. Add the charred corn and 1/2 tsp paprika and mix until combined.
Finish off: Preheat the oven to grill 220º C. Lay 3 cups of corn chips on a lined baking tray. Shred the cooked chicken breast and add to a bowl, and mix in 1/2 cup bbq sauce. Lay chicken and capsicum on top of the chips and sprinkle with 50g grated cheese. Add to the oven and grill for 2 minutes, or until the cheese has melted and starts to go brown. Drizzle with more BBQ sauce if desired. Enjoy!