In a large bowl, combine lime juice, soy sauce, liquid smoke, salt, chili flakes, smoked paprika, onion powder, cayenne pepper, and minced garlic to prepare the marinade. Chop the chicken into strips about 1.5cm thick. Mix in with the marinade, cover and put into fridge for 45 min to 1 hour.

Set presure cooker to saute heat the oil and butter then quickly sear the chicken in batches. Remove to dish. Add onion and lightly fry you might need add a little stock to de glaze all the amazing brown bits on the bottom. Add the rest of stock, coriander stems, bell peppers if using and return the chicken. Cook on high for 10 mins. Allow to naturally release for 10 mins.