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Wash and dice the russet potatoes into bite-sized pieces. Toss with olive oil, salt, pepper, garlic powder, onion powder, and paprika.
Preheat the air fryer to 400°F (200°C). Place the seasoned potatoes in the air fryer basket and cook for 15-20 minutes, shaking halfway through, until golden and crispy.
In a large skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels, then chop into small pieces.
In the same skillet, remove excess bacon fat, leaving about 1 tablespoon. Add the cubed chicken and season with salt, pepper, onion powder, garlic powder, and paprika. Cook until the chicken is browned and cooked through, about 7-10 minutes. (165 or higher internal temp)
Stir in the Frank's Red Hot Buffalo Sauce and cream cheese into the cooked chicken. Mix until the cream cheese is fully combined and the sauce is thick.
In a large bowl combine your creamy buffalo chicken with your chopped bacon, 140g reduced fat cheese and stir in as it melts.
Evenly distribute your cooked potato and buffalo chicken into 6 containers. Refrigerate for 2-3 days or freeze and enjoy later.