Place the chicken in a bowl and sprinkle all the spices over it. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 30 minutes to allow the flavours to infuse.
Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked.
Add the sliced bell peppers and onion to the pan. You can use red and green.
Cook for 3–4 minutes until they have softened but still retain some crunch.
Stir in the chopped tomato and tomato puree, cooking for an additional 2–3 minutes to combine the flavours. Remove from heat.
Preheat the oven. Slice the baguettes open on a baking tray. Lay cheese slices cut in half on the bottom halves of the baguettes.
Spoon the chicken and vegetable mixture evenly over the cheese, then sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven for 6–8 minutes, or until the baguettes are slightly toasted and the cheese has melted. Serve hot, optionally garnished with a pinch of dried oregano.
