Cut you potatoes in half or quarters, spray with olive oil spray, and season with seasoning of choice. Then transfer to the basket of an air fry and air fry for 20 minutes at 400F.

While the potatoes cook, heat a skillet over medium heat and add a tablespoon of butter. Once the butter begins to sizzle, add the yellow onion. Cook until translucent and slightly caramelized (about 5 minutes). Then remove and set aside.

Heat the skillet back over medium heat and drizzle with 1 tablespoon of olive oil. Add the ground chicken, pressing it into the skillet, then liberally season with salt, pepper, garlic powder, and onion powder.

Cook untouched for 2-3 minutes, then flip, and continue cooking breaking up the chicken until it's no longer pink. Then add the peppers back to the skillet along with the chopped cherry peppers and the cherry pepper bring.

Continue cooking for another 2-3 minutes until the chicken is fully cooked. If the chicken looks dry, add some chicken bone broth a few tablespoons at a time. Then remove from the heat, and stir in the freshly shredded cheddar cheese.

Portion out two bowls by adding 100 grams of roasted potatoes to the bottom of the bowl (or as much as you'd like), followed by the chicken cheesesteak. Then garnish with fresh parsley and sesame seeds.