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In a bowl, add diced potatoes, olive oil, and the seasonings (salt, garlic & onion powder, Italian herb seasoning, smoked paprika). Mix together.
Air fry or oven bake the potatoes until crispy.
Marinate diced chicken breast with olive oil and the same seasonings used for the potatoes.
Cook the seasoned chicken on medium to high heat until cooked through. Set aside.
In a blender, combine fat-free evaporated milk, mozzarella cheese, parmesan cheese, oregano, and garlic powder. Blend until smooth.
In the same pan used for the chicken, add diced garlic and chicken stock. Cook briefly.
Add the blended sauce to the pan and lower the heat.
Stir in light cream cheese, chicken stock powder, and smoked paprika.
Simmer on low heat, stirring constantly, until the sauce is smooth and creamy.
Equally distribute the crispy potatoes, cooked chicken, and creamy garlic sauce into four servings.