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Preheat oven or airfryer to 220 degrees celsius
Chop and boil potatoes in salted water
In a pan, drizzle olive oil and fry smoked bacon lardons until cooked
Remove bacon and set aside when cooked and crisp
In the same pan, add extra oil and fry chicken thighs until cooked
Add minced garlic and fry for 1 minute
Add sliced mushrooms and fry for 3-4 minutes
Add back the cooked bacon and stir
Add sour cream, mustard, agave, aromat and pepper
Add spinach and wilt
Mix cornflour with 100ml water and add to the mixture, allow to thicken
Taste and season again with salt and pepper if needed
Add drained potatoes to melted butter with salt and pepper, shake well with lid on
Put chicken mix in oven dish and top with buttery potatoes, more butter cubes, olive oil drizzle and grated cheddar
Bake or airfry for 12-15 minutes until golden and bubbling (30-40 minutes if prepped in advance from fridge)