Peel, rinse, and cube the potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Transfer to an air fryer and cook at 400°F (200°C) for 20–25 minutes, shaking the basket occasionally, until golden and crisp.

While the potatoes cook, cut the chicken breasts into cubes. Heat a large skillet over medium-high heat and melt the butter. Add the chicken pieces and season with salt, pepper, paprika, ranch seasoning, and onion powder. Cook for 6–8 minutes, letting it brown without stirring too often, until golden and cooked through.

Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the BBQ sauce and toss the chicken to coat. Let it simmer gently.

Add the crispy potatoes to the skillet and stir until everything is evenly coated with the sauce.

Sprinkle the shredded mozzarella cheese on top. Cover the skillet with a lid and cook on the stovetop until the cheese is melted, or place it under the broiler for 1-2 minutes.

Drizzle with extra BBQ sauce and serve hot directly from the skillet.