Slice each potato thinly, ensuring you don't cut all the way through to create a hasselback effect.
In a bowl, mix the melted butter, olive oil, minced garlic, paprika, onion granules, garlic granules, dried parsley, salt, pepper, and all-purpose seasoning.
Brush the seasoned butter mixture generously over all the potatoes, making sure to get into the sliced layers.
Air fry the potatoes at 180°C for 35–45 minutes, depending on size. Brush with extra butter halfway through for a crispy finish.
Add the sliced chicken to a bowl. Drizzle with olive oil and sprinkle evenly with Cajun seasoning, salt, black pepper, paprika, and onion powder.
Mix well until every piece of chicken is fully coated. Optionally, let it sit for 10–15 minutes to boost flavor.
Pan-fry the chicken on medium-high heat until golden and cooked through. Remove from the pan and set aside.
In the same pan, melt the remaining butter and cook the diced onions until soft.
Pour in the heavy cream and add the remaining Cajun seasoning, salt, black pepper, paprika, and onion powder. Simmer until the sauce has thickened.
Add the cooked chicken back into the pan and coat it well in the creamy sauce.
Cook it hands-free.
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