In a large bowl, toss together the cubed chicken breast, minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil until every piece of chicken is evenly coated.

In a separate bowl, toss the cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika.

Heat a large deep pan over medium-high heat. Once hot, add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until browned on all sides. Then, reduce the heat to medium-low.

Cook the potatoes in an air fryer at 400°F (200°C) for about 18-20 minutes or in the oven at the same temperature for 20-23 minutes until they turn crispy and golden brown.

Lower the heat on the chicken pan. Add the milk and light cream cheese, stirring continuously until the cream cheese melts completely and the mixture is smooth.

Stir in the grated Parmesan and shredded mozzarella until they melt and the sauce becomes creamy. Season with additional salt, garlic, or mixed herbs to taste, if desired.

Gently fold in the crispy potatoes to ensure they are well coated in the creamy sauce.

Cover the pan for 4-5 minutes on low heat to allow the flavors to meld and the cheese to fully integrate.

Garnish with freshly chopped parsley and serve immediately, enjoying the rich flavors and delightful textures.