Mix the chicken topping. Add the ground chicken to a mixing bowl, along with 1 tablespoon dried oregano, the crushed garlic, ¼ cup grated parmesan, ½ teaspoon salt, and a very good grind of black pepper. Mix well to combine.

Press the chicken onto your tortillas. Scoop up a heaped tablespoon of the chicken mixture and press it onto a mini tortilla. Use the back of your spoon to smooth it into a thin, even layer, going right to the edges of the tortilla. Repeat with the remaining chicken mixture and tortillas.

Cook the smash tacos. Set a large frying pan or skillet over high heat, then add a drizzle of olive oil. Place a topped taco, chicken side down, into the pan. Use a flat spatula or fish slice to really 'smash' the taco into the pan - this helps the chicken stick to the tortilla and cook quickly. Cook for about four minutes. Depending on the size of your pan, you should be able to cook a few tacos at once.

Add the sauce and cheese. Flip the taco over (the chicken should be nicely golden). Spoon a couple of spoonfuls of your marinara or pizza sauce onto the chicken, smoothing it all over. Add a little mozzarella, then cover the pan with a lid (use a wooden board or plate if you don't have a lid), then leave it for a minute or two, just until the cheese melts. 

Garnish and serve. Remove the tacos from the pan, then sprinkle with extra parmesan, fresh basil, a drizzle of pesto if you're using it, and a good grind of black pepper. Serve while lovely and hot, and when the cheese is nice and melty.