Place the small chicken pieces into a bowl. They should be warm, and shredded or cut into very small pieces.

Heat the olive oil in a large non-stick pan over medium-high heat.

Add the white parts of the green onion and cook until they soften and just start to caramelize.

Stir in the garlic powder, cook for a few more seconds, then remove from the heat and pour into the bowl of chicken. Season the mixture with salt and pepper. Wipe the pan clean.

Whisk the eggs very well – as smooth as possible. Season.

Drizzle a small amount of olive oil into the pan over medium heat.

Pour in half the whisked egg and swirl the pan to ensure an omelette of even height. Cook until the eggs start to pull away from the sides and look mostly cooked. Monitor the heat by reducing it to medium-low to ensure the omelette remains silky soft, without color.

Add half the chicken mixture on one side of the omelette, and cover with half the grated cheese. Very gently use a spatula to fold the uncovered half over the mixture.

Leave to cook for another minute or so. Slide off and keep warm, while you repeat the process with the remaining egg, chicken mix, and cheese.

Serve garnished with the green ends of the green onion. If you like, you can fold the omelette in half again to mimic a quesadilla.