Preheat the oven or air fryer to 200℃-390℉. If using an oven, line a baking tray with parchment paper.
In a bowl, add all of the ingredients for the chicken except the oil and bbq sauce and mix to combine.
Add all the potato ingredients in a separate bowl and combine.
If using an oven, place the potatoes onto the lined baking tray and bake for 25-30 minutes, or until golden and crispy. For the air fryer, cook for 20-22 minutes.
Add olive oil to a pan over high heat and sear the chicken for 5-6 minutes or until just cooked. Do this in batches if need be. Add the bbq sauce and mix well. Reduce heat to low and cook for 1 minute.
Add the cooked potatoes to the pan and mix to combine. Sprinkle over ⅔ mozzarella or cheddar cheese, cover with a lid, and allow to melt for 1-2 minutes. Remove from the heat.
Serve the loaded cheesy chicken potatoes into 5x 750ml meal prep containers. Garnish with the remaining mozzarella cheese, a drizzle of your favourite sauce and flat-leaf parsley. Dig in.