• First off let’s do some prepping. Start of by rinsing and drying the jalapenos. Then, cut them in half and remove as much of the seeds and pit as you can. However, if you would like these to be a bit on the spicy side, leave in a few of the seeds.
• Peel the ginger by removing the skin with a pairing knife. Also, peel the garlic cloves, and onion.
• Then chop the onion up. Also, chop up the ginger and garlic.
• Also dice up the chicken into tiny pieces so they can be stuffed into the jalapenos.
• Rinse and dice up the bell pepper, removing the pit and insides first.
• Preheat oven to 375 degrees.
• And now we begin cooking by adding the oil to a frying pan along with the diced onion. Let onion saute about 5 minutes, stirring it often.
• Then add in the garlic and ginger and sauté for about 3 minutes.
• Add in the coriander, smoked paprika, and turmeric, and stir it around with the onion, ginger, and garlic.
• Then, push the onion, ginger, garlic mixture to the side of the pan and add in the diced chicken and let it cook for about 5 minutes.
• Flip the chicken over and let it cook for another 3-5 minutes. Stir well so it is coated with all the spices. Then set it aside.
• Using a small spoon, spoon the spicy chicken mixture into the jalapenos and stuff it in tight. You will probably have some leftovers of the spicy chicken so spoon this
  into a serving bowl to serve on the side.
• When all the jalapenos have been stuffed, place them on a foil / silpat lined baking
  tray and spray them with cooking spray and bake for 10-12 minutes.
• While they are baking, make the avocado cream by mashing up ½ an avocado with the Greek yogurt.
• Then add in the lime juice and salt and season with salt and pepper to taste. If you would like the avocado cream silky smooth, then you can use an immersion blender to blend until smooth.
• Add 1 tbsp oil and the diced bell pepper to the same pan and sauté for about 3-4 minutes. Remove from the heat and season with salt and pepper to taste.

TO SERVE:

• Add a dollop of the avocado cream to the top of the stuffed jalapenos and a few bits of the sauteed bell pepper.
• Serve with the remaining bell peppers and extra avocado cream and chicken stuffing on the side.