Start by tossing the cubed potatoes with 1 tablespoon of olive oil, salt, and pepper. Air fry them at 400°F for about 15–18 minutes, giving them a shake halfway through, until they turn a beautiful golden brown and crispy.

In a large oven-safe skillet, heat the remaining olive oil over medium-high heat. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Sear the chicken for 6–8 minutes until it's cooked through and no longer pink inside.

Next, reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and add brown sugar if you want it a bit sweeter. Let this simmer for 2–3 minutes until the chicken is nicely coated in the flavorful sauce.

Add those deliciously crispy potatoes into the skillet, tossing everything together to ensure all the chicken and potatoes are well coated in the sauce.

Sprinkle the shredded mozzarella evenly on top. Then, place the skillet under the broiler for 2–3 minutes, keeping an eye on it until the cheese is melted, bubbly, and has a lovely golden color.

Finally, garnish with fresh parsley and drizzle with extra BBQ sauce if you like. Serve this hearty dish hot right from the skillet!