Start by adding the fajita seasonings (paprika, black pepper, garlic powder, cumin powder, and oregano) to the chicken. Mix them thoroughly until the chicken is evenly coated with the spices.

Next, heat a tablespoon of olive oil in a pan over medium heat. Once the oil is hot, add the seasoned chicken to the pan and cook, stirring occasionally, until it’s fully cooked through and slightly browned.

Once the chicken is cooked, add the garlic cloves to the pan and sauté them for about 1 minute, or until fragrant, being careful not to burn the garlic.

Add the tomato puree and soy sauce to the pan with the chicken mixture. Cook for 2-3 minutes, allowing the flavours to meld together and the sauce to thicken slightly.

Add the chopped onion and bell pepper to the pan and cook for an additional 4-5 minutes, or until the vegetables are tender but still slightly crisp. Once cooked, remove the mixture from the heat and set it aside.

Now, take a paratha and add a generous amount of the chicken mixture to the center. Sprinkle a good amount of mozzarella cheese on top of the chicken.

Fold the paratha in half to create a semi-circle shape. Gently press down on the edges to seal the filling inside. You can use a fork to crimp the edges if you like for a more decorative finish.

Heat up a little oil in the pan over medium heat. Once the oil is hot, carefully place the stuffed paratha in the pan and fry for 4-5 minutes on each side, or until the paratha is golden brown and crispy.