Add the potatoes and seasoning and combine in a second bowl. Place in an air fryer and cook in batches at 200℃ - 390℉ for 18-24 minutes or until golden and cooked in the centre.
Add the chicken and taco seasoning to the potato bowl to save dishes and mix to combine. Place a pan over medium-high heat and add oil. Sear the chicken for 3-4 minutes or until cooked through. Do this in batches if need be.
Mix all of the smoky coriander lime sauce ingredients. Season to taste. Store in the fridge until ready to serve.
Add the pico de gallo ingredients to a bowl and mix well. Season to taste. Store in the fridge until ready to serve
To serve, place the potatoes on one side of 5x meal prep containers, the chicken in the middle, and the pico de gallo on the other. Drizzle over the smoky coriander lime sauce. Dig in.
It’s best to serve the pico de gallo and smoky coriander lime sauce separately and add it at the end or when reheated.