Add the oil to a pan and heat it up over medium heat.

Add the garlic and sauté for 1 minute until fragrant, stirring frequently to prevent burning.

Add the onion and cook for 3-4 minutes until softened and translucent, stirring occasionally.

Add the chicken and cook for 5-6 minutes until the color changes and no pink remains. Stir occasionally to ensure even cooking.

Add the black pepper, paprika, garlic powder, salt, and oregano. Cook for 2-3 minutes, stirring continuously to coat the chicken evenly in the spices.

Pour in the double cream and simmer for 4-5 minutes, allowing the sauce to thicken while stirring occasionally. Remove from heat once thickened.

Slice the baguette and place it in a preheated oven at 180°C. Bake for 5-6 minutes until slightly crispy.

Remove the baguette from the oven and sprinkle fresh parsley over it.

Place the sliced cheddar cheese on the warm baguette, followed by the prepared chicken mixture.

Sprinkle mozzarella cheese evenly over the top, ensuring full coverage.

Return the baguette to the preheated oven and bake for 6-8 minutes at 180°C until the cheese melts and turns golden.

Once baked, remove from the oven and garnish with fresh parsley before serving.