Seasoned ground chicken bowl with crispy potatoes

Peel the potato, slice it into thick planks and cut across into small cubes, then boil in salted water until mostly tender.

Chop the chicken breasts into chunks and blend them in the food processor with the cumin seed, ancho chili powder and salt into a cohesive mixture.

Drain the potatoes, toss them in a metal bowl with garlic powder, smoked paprika and a small drizzle of oil and crisp them in the air fryer.

Press the entire chicken mixture into a hot pan in one even layer and break it apart as it cooks, making very well seasoned ground chicken.

Build the bowl with the crispy potatoes first, then about 50 grams of grated mozzarella, around 250 grams of the ground chicken, about 25 grams of dill sauce, lettuce, the rest of the pico de gallo, pickled onions and more sauce.