Begin by peeling, washing, and cubing the potatoes into small, even pieces. Toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika until well-coated. Preheat your air fryer to 400°F or your oven to the same temperature.

Transfer the seasoned potato cubes to the air fryer basket and cook for 20-25 minutes, shaking the basket halfway through, or roast in the oven for 25-30 minutes or until golden brown and fork-tender.

While the potatoes are cooking, cut the chicken breast into small, bite-sized pieces. Heat butter in a large skillet over medium-high heat until melted.

Add the chicken pieces to the skillet and season with salt, cayenne, chili powder, cumin, dried cilantro, and black pepper. Cook for about 5-7 minutes until browned and cooked to an internal temperature of 165°F.

Once the chicken is cooked, add the crispy potatoes to the skillet and mix gently.

Pour the warmed white queso over the chicken and potato mixture and stir gently until everything is well-coated.

Garnish the skillet with fresh cilantro and serve hot, ideally with pico de gallo.