Chicken stew with coconut milk (AF)

Marinate shredded chicken fillet with olive oil, Chinese soy and spices of your choice.
Cook them for 5 minutes at 200 degrees Celsius.
Add leeks, corn and paprika, then cook for a few minutes at 180 degrees Celsius.
Mix coconut milk, sweet chilli sauce, salt; black pepper, and little grated cheese and pour it over the chicken and cook it at 180 degrees Celsius for about 15 min (depending on which airfryer you have)
Serve with pasta.
Enjoy!