In a large bowl, toss the cubed chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil until evenly coated. Let it marinate for about 10 minutes.

Heat a large deep pan over medium-high heat and add the marinated chicken. Cook for 5-6 minutes until browned and no longer pink inside. Reduce heat to medium-low.

In a separate bowl, combine cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika. Preheat air fryer to 400°F and cook the potatoes for about 18-20 minutes, shaking halfway through.

Once the chicken is cooked, lower the heat and add milk and light cream cheese. Stir continuously until smooth, then fold in Parmesan and mozzarella until melted.

Gently fold the crispy potatoes into the creamy chicken mixture and let it simmer for 4-5 minutes.

Garnish with freshly chopped parsley and serve.