Rinse off the freshly diced potatoes well to remove excess starch and then pat dry with a towel. Once dry, add them into a mixing bowl and add in olive oil and seasoned salt. Toss until seasoning and oil is evenly distributed. Cook them in an air fryer at 400 degrees for 20 minutes, tossing occasionally.

In a large skillet over medium-high heat add the bacon pieces and cook until crispy then remove and set aside. If there is excess grease in the skillet remove some, leaving just enough to cook the veggies and chicken in.

Add the diced onions and mushrooms and cook 2-3 minutes until they start to soften. Add in the diced chicken and season with seasoned salt, garlic powder, onion powder and paprika. Cook for 7-8 minutes until the chicken reaches an internal temp of 165 degrees.

Add in the cooked potatoes and ¼ cup honey mustard. Stir until combined then top with cheese and bacon pieces. Place the skillet in the oven at 350 degrees for 5-10 minutes until the cheese is melted then drizzle remainder of honey mustard on top. Serve & enjoy!