In a large bowl, combine the boneless, skinless chicken breasts with sweet paprika, onion powder, garlic powder, sea salt, freshly cracked black pepper, and olive oil. Ensure every piece of chicken is well-coated in the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to enhance the flavors and tenderness.

Preheat a frying pan over medium-high heat. Once hot, add the marinated chicken and cook for 2-3 minutes on each side until golden brown and cooked through, reaching an internal temperature of 75°C (165°F). Alternatively, you can air fry the chicken at 200°C (400°F) for 8-10 minutes until crispy and fully cooked.

While the chicken is cooking, prepare the spicy chili sauce. In a medium bowl, mix together the chili paste, olive oil, lemon juice, minced garlic, minced ginger, and caster sugar. Stir until the mixture is smooth and well combined, adjusting the ingredients to fit your spice tolerance.

Warm the pita bread slightly to make it pliable, then spread a layer of whole-egg mayonnaise on each wrap. Add a generous amount of melty gouda cheese, followed by the cooked chicken pieces. Top with finely shredded iceberg lettuce for crunch. Finally, drizzle the spicy chili sauce over the top before rolling the wraps tightly to enclose all the delicious ingredients.

Once assembled, slice the Portuguese-Style Chilli Chicken Wraps in half to showcase their vibrant filling. Serve immediately while warm, allowing the gooey cheese and the tangy chili sauce to meld beautifully.