Start by mixing together the smoked paprika and cumin. Use to coat the whole chicken breast and put to one side. Heat the oil in a pan and put in the spiced chicken, the juice of the lime, and fry until the chicken is cooked. When ready, remove from the pan and leave to cool before slicing up the chicken thinly. Next, mix together the re-fried beans, raw onion and coriander. You can now start putting the dish together. Put 1 wholemeal tortilla on a serving plate and spread with sour cream. Continue to spread 1/3 of the bean mixture on top. Place the second tortilla on top and press down. Spread on a thin layer of salsa, and then arrange ½ of the spiced chicken on top. Put the third tortilla on top and press down again. Spread on another thin layer of salsa, and then arrange ½ chorizo salami on top. Repeat this whole process again, finally covering the stack with the last tortilla. Press down well, cover tightly with cling film, and chill for at least 2 hours. Serve the tortilla stack cut up into thick wedges.