Slice each potato thinly (don’t cut all the way through).

Mix melted butter, olive oil, garlic, and all seasonings.

Brush generously over all 6 potatoes, getting into the layers.

Air fry at 180°C (350°F) for 35–45 minutes (depending on size).

Brush with extra butter halfway through for a crispy finish.

Add sliced chicken to a bowl.

Drizzle over the olive oil.

Sprinkle all the seasonings evenly.

Mix well until every piece is fully coated.

Let it sit for 10–15 minutes (optional, but boosts flavor).

Pan-fry on medium-high heat until golden and cooked through.

In the same pan, melt butter and cook onions until soft.

Add cream and seasonings, simmer until thickened.

Add chicken back in and coat in the sauce.