Preheat the oven to 200°C fan-forced and line a large baking tray with baking paper.

Cook the sweet potato until completely soft. You can steam it or microwave it, whichever is easiest. Allow to cool slightly, remove the skin and measure out 250 g cooked sweet potato.

Add the chicken thighs, sweet potato, red onion, Chief Collagen and sea salt to a food processor. Process until finely minced and well combined.

Dollop spoonfuls of the mixture onto the lined baking tray. Wet the back of a spoon with water and use it to gently flatten and shape each portion into a nugget. You should get approximately 20 nuggets.

Place the tray in the freezer for 15–20 minutes. This helps firm up the mixture and makes the nuggets much easier to coat.

Add the beaten egg to one shallow bowl. In a second bowl, combine the rice flour, cornflour and sea salt.

Gently dunk each chilled nugget into the beaten egg, then coat in the flour mixture. Return to the lined tray.

Generously spray the nuggets with extra virgin olive oil. If your oil comes out in more of a stream than a fine mist, simply use a pastry brush or your fingers to gently spread the oil across the coating.

Bake for 20–25 minutes, flipping halfway through, until beautifully golden and completely cooked through. The centre of the thickest nugget should reach 75°C.

Meanwhile, make the whipped ricotta dip. Add the ricotta, parsley, garlic, honey, sea salt and ¼ cup water to a blender or food processor. Blend until smooth and creamy, adding a little extra water if needed to reach a soft, whipped consistency.

Spoon the whipped ricotta onto a serving plate or into a small bowl. Finish with extra fresh parsley and a drizzle of extra virgin olive oil, if using.

Serve with the golden chicken nuggets while warm.

Storage: For a more histamine-conscious approach, these are best enjoyed fresh. Any leftovers can be cooled promptly and frozen rather than kept in the fridge for extended periods. Reheat the nuggets until piping hot and make the ricotta dip fresh where possible.