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Cut the chicken into cubes and toss with salt, dried parsley, chili flakes, garlic powder, onion powder, paprika and olive oil.
Cube the potatoes and toss with their seasonings and olive oil until evenly coated.
Spread on a lined baking tray and bake or air fry at 200°C / 400°F for 20–22 minutes until golden and crispy.
Meanwhile, melt half the butter in a pan over medium-high heat. Sear half the chicken for 3–4 minutes per side until golden and cooked through.
Reduce the heat, add half the garlic and parsley, and toss for 1 minute. Set aside and repeat with the remaining chicken, butter, garlic and parsley.
In the same pan, add the evaporated milk and cream cheese. Stir over low heat for about 5 minutes until smooth and slightly thickened. Add the roasted potatoes and toss until coated.
Divide the creamy potatoes and garlic butter chicken into 4 meal prep containers.