In a large bowl, combine the cubed chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, and salt. Drizzle in the olive oil and mix thoroughly.

Heat a large deep pan over medium-high heat until hot. Add the marinated chicken to the pan, ensuring it lays in a single layer. Cook for 5-6 minutes, stirring occasionally, until browned.

In a separate bowl, season the cubed potatoes with salt, onion powder, mixed herbs, chili flakes, and paprika. Coat lightly with cooking spray if desired.

Transfer the seasoned potatoes to an air fryer preheated to 400°F (200°C), cooking for 18-20 minutes, or bake at the same temperature for 20-23 minutes.

Lower the heat on the chicken pan and stir in half a cup of milk and the light cream cheese. Mix continuously until the cream cheese melts completely.

Add the grated Parmesan and shredded mozzarella cheese to the pan, stirring gently until both cheeses melt and integrate.

Gently fold in the crispy, cooked potatoes into the sauce and chicken mixture. Cover the pan for about 4-5 minutes to meld flavors.

Remove the lid and garnish with freshly chopped parsley. Serve immediately and enjoy!