Preheat oven at 180ºC.
To make roasted tomato salsa, heat a non-stick pan. Add tomatoes, onion, green chillies, garlic cloves and oil and roast on low heat for 20 minutes. Remove from heat, peel onion and garlic and blend alongwith tomatoes, chillies and salt into a coarse mixture. Transfer the salsa into a bowl.
To make spicy cheese sauce, heat cream, cheese, salt and paprika in a deep non-stick pan. Mix well and simmer till the cheese melts and the sauce thickens, stirring once a while. Remove from heat and set aside.
To make sour cream, combine cream, lemon juice and salt in a bowl and mix well. Refrigerate for 20 minutes. Whisk well till thick.
To make pulled chicken, cut chicken into small pieces and put in a bowl. Add garlic, Tabasco sauce, paprika, cumin powder, onion powder, garlic powder, 1 teaspoon oil and salt and mix well. Refrigerate to marinate for 2-3 hours.
Heat some oil in a non-stick pan. Add marinated chicken pieces and sear till fully cooked from both sides. Remove from heat and pull the chicken into smaller pieces with the help of a fork.
Spread a generous portion of salsa in an oven proof dish. Spread some cheese sauce on top. Place some tortilla chips/nachos on top and add some of the pulled chicken on it. Spread some more salsa and cheese sauce on top. Top with another layer of tortilla chips/nachos, press a little and spread some more pulled chicken on top. Top with some more salsa, cheese sauce and mozzarella cheese.
Put the dish on a baking tray, place the tray in the preheated oven and bake till the cheese melts.
Garnish with coriander sprig and sour cream and serve immediately.