1Slice the chicken breast into cubes. Season with garlic powder, smoked paprika, cumin, salt, black pepper, and olive oil. Mix well.
2Slice the potatoes into small cubes. Season them with salt, Italian herbs, smoked paprika, garlic and onion powder, grated parmesan, and optional olive oil. Mix well.
3Oven bake or air fry the potatoes for 20-22 minutes until golden.
4Cook the chicken in light butter for 5 minutes per side until golden and crispy.
5Lower the heat. Add a drizzle of honey and BBQ sauce, and fresh parsley. Mix until juicy and delicious. Set aside.
6Add blended cottage cheese and milk with Italian herbs, garlic powder, and parmesan to the pan. Stir until smooth.
7Drop the crispy potatoes into the sauce and stir until fully coated.