Blitz the chicken thigh fillets in a food processor until minced. Season generously with cracked black pepper and set aside.

Heat the olive oil in a large wide pan over medium-high heat. Add the chicken mince and cook undisturbed for 3-4 minutes until a golden crust forms. Break it up and continue cooking until well coloured all the way through, no longer pink, and reaching an internal temperature of 74°C (165°F). Remove and set aside.

In the same pan, add the mushrooms in a single layer and leave undisturbed for 3-4 minutes until deeply golden on one side. Stir and cook until all moisture has evaporated and the mushrooms are well coloured. Add the onion and cook for 3 minutes, then add the garlic and cook for 1 minute.

Return the chicken to the pan, add the stock pots, and pour in the chicken stock. Stir to dissolve as the liquid simmers. Reduce by half (5-6 minutes) until the sauce is thickened and glossy.

Cook the spaghetti in boiling salted water according to packet instructions. Reserve a generous amount of pasta water before draining.

Add the drained spaghetti directly into the sauce. Add pasta water a little at a time, tossing constantly until silky and coating every strand. Remove from heat and toss through the parmesan, lemon zest, lemon juice and chives until the cheese has fully melted. Taste and adjust seasoning.

Divide between meal prep containers and finish with extra parmesan and chives.