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Dice up your Russet Potatoes, and throw them into a bowl with the Olive Oil, Salt, Pepper, Garlic Powder and Paprika. Toss those around to coat.
Throw the potatoes into the Air Fryer at 400 degrees for 20 minutes.
Cube up a pound of Chicken Breasts, and throw them into a bowl with the olive oil, Salt, Pepper, Onion Powder, Italian Seasoning and Garlic. Toss those around to coat.
In a large oven-safe skillet, melt the butter, add the chicken and cook until it comes to temp at 165 degrees. Add half of the bottle of the Garlic Parm sauce and stir it around to coat the chicken. Taste it. If it needs more, add it, gradually. DON'T USE TOO MUCH!!
Pull the crispy potatoes out of the Air Fryer, stir the potatoes into the chicken, and top with the Mozzarella Cheese.
Put it into a 350 degree oven for a couple of minutes to melt in the cheese.