Heat a very large non-stick pan over a medium heat with a drizzle of vegetable oil. Once hot, add the chicken with a pinch of salt and cook for 3 min on each side until golden. 

Meanwhile, peel and finely slice the onion. Peel and finely chop the carrot. Peel and grate or crush the garlic. Finely chop the jalapeno (remove the seeds, if you prefer it milder). Drain and rinse the pinto beans.

Once golden, transfer the chicken to a plate and return the pan to a medium-low heat (the chicken shouldn't be cooked through at this point). Add the onion, carrot and jalapeno (spicy!) to the pan and fry for 6 min. Add the garlic, smoked paprika and a pinch of cayenne (spicy!) and fry for 1 min further. 

Add the measured water, chicken stock cube, barbecue sauce, pinto beans, coconut sugar, tomato paste and red vinegar to the pan. Return the chicken to the pan, cover with a lid and simmer for 15 min further. 

Meanwhile, grate the cheddar cheese. 

After 15 min, remove the pan from the heat and, using two forks, pull the chicken until it's fully shredded. Add the chilled butter to the sauce and stir until melted. Serve in individual bowls and top with the grated cheddar.