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• 900 g Potatoes (all-rounder)
• 2 teaspoons Onion powder
• 2 teaspoons Garlic powder
• 2 teaspoons Smoked paprika
• 2 teaspoons Ground cumin
• 2 teaspoons Dried oregano
• 0.5 to 1 teaspoon Chili powder or Cayenne pepper
• to taste Salt and cracked black pepper
• for seasoning and cooking Avocado or olive oil
• 900 g Boneless and skinless chicken breast
• 1 pinch Chili flakes
• 220 g Cherry tomatoes
• 1 whole Small red or white onion
• 1 whole Jalapeno
• 10 g Coriander (cilantro)
• 1 whole Lime
• 200 g Natural Greek yogurt
• 0.5 lime Lime zest
• to taste Smoky hot sauce (e.g., Cholula Chipotle)

Instructions

1. 1

   Slice potatoes into quarters and dice into large pieces. Place in a bowl and coat with 1 teaspoon each of onion powder, garlic powder, smoked paprika, ground cumin, dried oregano, and 1/4 to 1/2 teaspoon chili powder, plus salt, pepper, and 1 tablespoon oil.

2. 2

   Cook potatoes in an air fryer at 200°C (390°F) for 18–24 minutes until soft.

3. 3

   Dice chicken breast into large pieces. Coat in the same spices used for the potatoes (1 tsp each of onion/garlic powder, paprika, cumin, oregano, and a pinch of chili flakes), plus salt, pepper, and 1 tablespoon oil.

4. 4

   Sear chicken in a pan over medium-high heat with a little oil in batches for 5-6 minutes until cooked through.

5. 5

   Make the Pico de Gallo by dicing tomatoes, onion, jalapeno, and coriander. Mix with lime juice and salt.

6. 6

   Make the sauce by combining Greek yogurt, chopped coriander, lime zest, lime juice, and smoky hot sauce.

7. 7

   Portion the cooked potatoes and chicken into containers, letting them cool before adding lids.

8. 8

   Serve with the Pico de Gallo and yogurt sauce added fresh after reheating in the microwave for 3 minutes.