In a bowl, add the potatoes and seasoning and mix to combine.
Place the seasoned potatoes onto a baking tray lined with parchment paper and bake at 200℃ - 390℉ for 22-24 minutes or until golden and cooked. To cook in an air fryer, cook in batches at 200℃ - 390℉ for 16-18 minutes, in batches.
Using the potato bowl, add the chicken and seasoning and mix well to combine.
Place a pan over medium-high, add a touch of spray oil, and sear the chicken for 5-6 minutes. Add buffalo sauce and butter and mix to combine and coat the chicken. Remove and set aside.
Combine all the ingredients for the tangy sauce in a bowl and store in the fridge until ready to serve. If you have a squeeze bottle, add the sauce to that.
Mix all of the pico de gallo ingredients together in a bowl and season with salt and pepper. Store in five separate containers.
In 5 x 750ml meal prep containers, add potatoes on one side, chicken in the middle and pico de gallo on the other. Top with the tangy sauce. Dig in.