Place potatoes in a large pot and cover with 1 inch of water (using pre-boiled water from a kettle can speed up the process). Add kosher salt.

Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 16–20 minutes, until fork tender.

Drain the potatoes in a colander then return the cooked potatoes to the hot pot to help any remaining moisture evaporate. Let sit for 5–10 minutes until cool enough to handle.

Preheat oven to 450°F.

Brush a sheet pan with 1 tablespoon olive oil.

Place potatoes on the pan and use the bottom of a flat-bottomed bowl or jar (about 4 inches in diameter) to gently smash each potato to about ½ inch thick.

Drizzle with remaining olive oil and sprinkle with the spice blend, flipping to coat both sides.

Roast for 25-30 minutes, or until golden brown and crispy.

In the last 5 minutes of roasting, sprinkle grated cheese over the potatoes and let it melt.

Heat a large skillet over medium heat. Add the minced garlic, stirring just until fragrant.

Add the remaining spice blend and stir.

Mix in the tomato paste and chicken stock, bringing to a simmer.

Cook for 7–8 minutes until slightly thickened, then stir in the shredded chicken and lime juice.

Transfer the crispy smashed potatoes to a serving platter.

Top each potato with the spiced chicken, guacamole, Pico de Gallo, marinated onions, and cilantro.

Serve with lime wedges, hot sauce and sour cream.