By Kevin Dundon
Preheat the barbecue to medium and pull the cooked chicken meat into a bowl. In a small saucepan, over medium heat, drizzle the oil and sauté the onion, red pepper and garlic for 2 minutes until just softened. Season and add to the chicken, then add the barbecue sauce.
Place in an oven-safe tray on the barbecue over indirect heat to keep warm, covered with tin foil. In a bowl, combine the diced tomatoes, cucumber, avocado, coriander leaves and season.
Take the taco boats out of their packaging and warm them according to the instructions.
Take a taco boat, add some pulled chicken mixture, tomato and avocado mixture, sour cream, Cheddar and feta cheese and enjoy immediately with extra coriander.