1Chop your potato into 1cm cubes then pop in the airfryer and top with some oil spray followed by a pinch of salt & pepper.
2Shake well then airfry at 180C for 25-30 minutes or until golden and crispy. Alternatively, pop onto a lined oven tray and cook at 180C for 30 minutes.
3Make sure to shake a couple times throughout to make sure they cook evenly.
4Next, add your chicken breast chunks to a heated pan then season with paprika, chilli powder, onion granules, garlic powder, salt & pepper.
5Cook for a few minutes on each side until cooked through and no longer pink.
6Remove from the pan then use two forks to pull the chicken apart into shredded pieces.
7Pop the chicken back into the pan over a low heat then mix in the tomato purée, bbq sauce and splash of water until well combined.
8Add your crispy potatoes to a bowl, top with the pulled bbq chicken mixture and all your cheeses then pop in the microwave for 30 seconds to allow the cheese to melt.
9Top with your chopped spring onions and rocket then enjoy!