In a bowl, mix warm milk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Add flour and salt and knead for about 8–10 minutes until you get a smooth, soft dough. Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Cook the chicken breast in salted water until fully done. Remove, let cool slightly, then shred (pull apart) with two forks.

In a bowl, mix the shredded chicken with salt, pepper, garlic powder, paprika, chopped chipotle and honey. Mix well until everything is evenly coated and sticky.

Once the dough has risen, divide it into 6 equal pieces. Flatten each piece slightly, add a generous spoon of the honey chipotle chicken filling and the shredded cheese in the center, then close and roll into a ball.

Grease a round baking dish. Place 1 ball in the center and arrange the other 5 around it, like a flower or star shape.

Cover and let rest for 30 minutes.

Bake at 180°C (top/bottom heat) for about 30 minutes, until golden brown and cooked through.

Mix melted butter with adobo sauce and chopped herbs.

As soon as the bread comes out of the oven, brush generously with the chipotle butter.

Cover with a clean kitchen towel and let it rest for about 30 minutes, this keeps the top soft and fluffy.