Preheat the oven to 180°C (fan). Line a roasting tray with baking paper and place the chicken mini fillets on the tray. Drizzle with 10 ml extra virgin olive oil, then sprinkle over the harissa seasoning, sweet paprika, salt, and black pepper. Rub well to coat the chicken. Bake in the oven for 21–22 minutes. Once slightly cooled, shred or tear into bite-sized pieces.