Toss the diced potatoes with garlic powder, salt, and pepper. Roast in an air fryer or oven for 15-20 minutes at 220°C (200°C with fan).
Meanwhile, fry the chicken with the chicken seasoning for about 5 minutes or until browned.
Add the diced onion to the same pan and cook until soft, then stir in the garlic puree and cook for about 30 seconds.
Add the flour to the pan and cook for a few minutes, then gradually pour in the chicken stock while stirring until the sauce thickens.
Pour in the cream, cook for a couple of minutes, then add the fresh chopped parsley. Season to taste with salt and pepper.
Mix the roasted potatoes into the sauce, top with cheese, and place under a grill until bubbling and golden. Garnish with more parsley if desired, serve and enjoy.
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