In a small saucepan, heat a drizzle of oil over medium heat. Sauté finely chopped onion and crushed garlic until softened, about 3–4 minutes.

Stir in crushed tomatoes, chicken stock, paprika, cumin, oregano, cayenne, cider vinegar, and maple syrup. Allow the mixture to simmer for 15 minutes, then blend until smooth.

Rinse long grain rice under cold water until the water runs clear to remove excess starch. In a medium pot, bring 2 cups of chicken stock to a boil, then add the rinsed rice. Cover the pot and reduce the heat, simmering the rice for 15–20 minutes until the liquid is almost absorbed. Let it rest, covered, for 10 minutes.

As the rice cooks, preheat your oven to 180°C (fan 160°C, 350°F, gas mark 4).

Pat chicken breasts dry and season both sides generously with salt and pepper. Sauté the chicken until lightly browned, about 5 minutes per side. Once browned, coat the chicken with the prepared enchilada sauce.

In a large mixing bowl, combine the cooked rice with drained kidney beans and chopped fresh coriander. Spread this mixture evenly in an oven-proof dish. Layer the sautéed chicken, now covered in sauce, on top of the rice, and generously sprinkle with mozzarella and cheddar cheese.

Cover the dish loosely with foil to prevent over-browning and place it in the preheated oven. Bake for 20–30 minutes or until fully cooked through and the cheese is melted and bubbly.

Once baked, remove from the oven and let it sit for a couple of minutes. Garnish with additional fresh coriander before serving.