Step 1: Prepare the Potatoes

1. Wash and Dice: Scrub the potatoes thoroughly and dice them into 1/2-inch cubes. Leave the skin on for added texture and nutrients, or peel them if preferred.
2. Parboil the Potatoes: Bring a pot of salted water to a boil and add the diced potatoes. Boil for 5–7 minutes until slightly tender but not fully cooked. Drain and set aside.

Step 2: Season and Fry the Potatoes

1. Season the Potatoes: In a large bowl, toss the parboiled potatoes with garlic powder, onion powder, smoked paprika, salt, and black pepper.
2. Fry Until Crispy: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the seasoned potatoes in a single layer and cook for 8–10 minutes, flipping occasionally, until golden brown and crispy. Remove the potatoes from the skillet and set aside.

Step 3: Prepare and Cook the Chicken

1. Season the Chicken: In a bowl, toss the chicken pieces with paprika, thyme, salt, and black pepper. For extra crispiness, toss the chicken in 2 tablespoons of flour before cooking.
2. Pan-Fry the Chicken: In the same skillet, heat 2 tablespoons of oil or butter over medium heat. Add the chicken pieces and cook for 6–8 minutes, stirring occasionally, until they are golden brown and cooked through (internal temperature of 165°F).

Step 4: Combine and Finish

1. Combine Chicken and Potatoes: Return the crispy potatoes to the skillet with the chicken. Toss everything together gently to combine, allowing the flavors to meld for 2–3 minutes.
2. Add Garnish: Sprinkle fresh parsley over the top for a burst of color and freshness. If desired, add shredded cheese and let it melt over the hot potatoes and chicken.

Step 5: Serve and Enjoy

Serve immediately, either as a standalone dish or with your favorite sides, such as eggs, a fresh salad, or roasted vegetables.