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Wash the potatoes thoroughly and dice them into even, bite-size chunks.
Add the potatoes to a bowl with the olive oil, smoked paprika, garlic powder, salt, and thyme. Then, toss them until coated thoroughly.
Place the seasoned potatoes in an even layer in your air fryer basket and cook them for 20 to 25 minutes at 385 degrees. Be sure to flip the potatoes halfway through cooking for even browning.
Dice the chicken into bite-sized cubes and add them to the bowls you used for the potatoes.
Add the paprika, onion powder, mustard powder, parsley, brown sugar, salt, and adobo to the bowl and toss to coat the chicken thoroughly.
Add the oil to a large oven-safe skillet and preheat it on medium-high heat. Then, cook the chicken for 3 to 4 minutes per side until the internal temperature reaches 165 degrees.
Add the tomato paste and BBQ sauce to the skillet and stir. Then, cook for 1 to 2 minutes to let the flavors meld and heat up the sauce.
Add the potatoes to the skillet and stir. Then, top the chicken and potatoes with the mozzarella cheese.
Place the skillet in the oven and bake for 5 to 10 minutes until the cheese has melted. Enjoy!