Mix the Cajun seasoning, smoked paprika, onion granules, garlic granules, and oregano together. Coat the chicken evenly with the seasoning mix.

Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5–6 minutes per side until deeply golden and cooked through. Remove and set aside.

Reduce the heat slightly. Add the red onion and red pepper to the same pan and cook for 4–5 minutes until softened.

Add the garlic, smoked paprika, and Cajun seasoning. Stir for 30 seconds until fragrant.

Pour in the chicken stock and scrape up any flavour from the bottom of the pan. Simmer for 3–4 minutes to reduce slightly.

Lower the heat and stir in the light cream and cherry tomatoes. Simmer gently for 3–4 minutes until the sauce thickens slightly.

Return the chicken to the pan and spoon the sauce over the top. Simmer for 2 minutes to warm through. Squeeze over some lime and serve with the coriander sprinkled over.