I start by preparing the potatoes. I cut the Maris Piper potatoes into small cubes and place them in a bowl. I add salt, pepper, paprika, and garlic granules, along with a light spray of oil. Then, I cook them in the air fryer for about 20-25 minutes until they’re nice and crispy.

While the potatoes are cooking, I heat a frying pan over medium heat and add the diced onion and pepper. I fry them for a few minutes until they soften, then add the crushed garlic and fry for an additional 30 seconds until fragrant.

Next, I add the diced chicken to the pan. I cook it until it’s golden all over, then sprinkle in the paprika, garlic granules, and dried parsley. I pour in the chicken stock and let it reduce slightly before stirring in the Philadelphia cream cheese. I mix everything well until all the chicken is coated in the creamy sauce.

Once everything is cooked, I gently fold in the crispy potatoes and scatter grated cheddar cheese on top. I then transfer the skillet to the oven to bake until the cheese is golden and melted.

Finally, I top the dish with a drizzle of sriracha mayo, chopped spring onions, and a sprinkle of parsley for a lovely finishing touch.