In a large bowl, combine cubed chicken breast, minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil. Toss to coat the chicken evenly.

Heat a large deep pan over medium-high heat and add the seasoned chicken mixture. Cook for 5-6 minutes until golden brown and cooked through.

Toss the cubed potatoes in a separate bowl with salt, garlic powder, mixed herbs, chili flakes, and paprika. Cook in an air fryer at 400°F for 18-20 minutes or bake at 400°F for 20-23 minutes.

Reduce heat to low, add milk and light cream cheese to the pan. Stir continuously for 3-4 minutes until smooth and creamy.

Stir in grated Parmesan and shredded mozzarella until melted.

Gently fold crispy potatoes into the creamy chicken mixture to coat them.

Cover the pan with a lid and let sit for 4-5 minutes to allow flavors to meld.

Garnish with freshly chopped parsley before serving.