Preheat the oven to 190C/375F.
Season chicken with salt, pepper and drizzle with olive oil. Bake for around 35 minutes or until fully cooked. Let cool down before cutting into cubes.
1 kg 2 pounds chicken thighs, olive oil for frying
Saute chopped carrots and bell pepper with some olive oil for 7 minutes. Add in almonds and chili flakes, cook for 1 minute.
1 carrot, 1 bell pepper, ⅓ cup sliced almonds, olive oil for frying, 1 teaspoon chili flakes
In a large bowl combine cooked chicken with vegetables and almonds, season with lemon juice, celery salt, Worcestershire sauce and mix in the mayonnaise.
1 tablespoon lemon juice, 1 tablespoon Worcestershire sauce, 1 teaspoon celery salt, ⅔ cup mayonnaise
Transfer salad into a baking pan and top with crushed chips.
1 ½ cup potato chips, 1 cup shredded cheese
Bake for 20-25 minutes at 180C/350F.