Step 1:Preheat the oven to 200°C fan. In a bowl, toss the diced potatoes with olive oil, oregano, and half of the spice mix. Spread onto a baking tray and roast for 30–35 minutes until golden and crispy.

Step 2:In a separate bowl, coat the diced chicken with the remaining spice mix and set aside.

Step 3:Heat butter in a large pan over medium heat. Add the diced onion and cook until softened and translucent.

Step 4:Add the chicken to the pan and cook on high heat for 8–10 minutes until fully cooked through.

Step 5:Remove from the heat and stir through the buffalo sauce and honey. Add the crispy potatoes and mix everything together.

Step 6:Transfer to an ovenproof dish, top with grated Mexicana and bake until melted and bubbling.

Step 7:Finish with an extra drizzle of buffalo sauce, ranch dressing and fresh parsley before serving.