In a bowl, mix together the prawns, smoked paprika, chilli flakes, oregano, garlic powder, honey and olive oil. You can either leave in the fridge for up to 24 hours to marinate, or cook straight away.
Put a frying pan on a medium heat. Add the prawns, and cook for 3-4 minutes until opaque and cooked through. Turn the heat off.
Finely chop the jalapeños and add to a bowl with the soured cream. Mix well.
Finely chop the cucumber, red pepper and avocado.
When you are ready to serve, get two dinner bowls. Add a spoonful of the soured cream mix to the centre of each bowl, then around the outside of each add half of the cucumber, red pepper, sweetcorn, avocado, mango, cooked prawns and tortilla chips.
Finely chop the coriander. Sprinkle over the bowls. Crumble over the feta, and drizzle over the hot honey.