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Marinate the chicken breast in Greek yogurt, lemon juice, Dijon mustard, minced garlic, paprika, salt, and pepper for 30 minutes to 1 hour.
Dip the marinated chicken breast into the seasoned panko breadcrumb mixture.
Spray with olive oil spray and air fry at 200°C for 15-18 minutes, flipping halfway. Alternatively, bake at 200°C for 20-25 minutes, flipping halfway.
Rinse the starch off the potato until the water runs clear.
Optional but recommended: Soak the fries in cold water with a dash of baking soda for 30 minutes to 1 hour.
Pat dry and add to a bowl with olive oil and seasonings, mixing well.
Air fry at 200°C for 15-20 minutes, shaking halfway.*Pro tip: Air fry both the fries and chicken at the same time.
Mix the salad dressing ingredients until combined and to desired thickness and taste.
Add the chopped lettuce into the bowl and mix well.
Mix the honey, hot sauce, and chili flakes together.
Serve the Caesar salad with the crispy chicken and fries, and top the chicken with some hot honey.
Top with freshly grated parmesan and enjoy!