Ingredients
For the Chicken:
2 lbs (900g) chicken breast, cubed 
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1 tsp salt
1 tbsp lemon juice
For the Fries:
2 lbs (900g) potatoes, cut into fries 
2 tbsp vegetable oil
1 tsp salt
For the Coleslaw:
3 cups shredded cabbage
1 carrot, grated
¼ cup mayonnaise
1 tbsp apple cider vinegar
1 tsp sugar
Salt and pepper to taste
Instructions
1 cucumber, sliced 
8–10 cherry tomatoes 
½ cup ketchup
Fresh parsley for garnish 
Instructions:
Preheat oven to 220°C (425°F).
Toss the fries with oil and salt. Spread on a baking tray and bake for 30–35 minutes, turning halfway through.
In a bowl, combine olive oil, paprika, garlic powder, onion powder, salt, pepper, and lemon juice.
Add the chicken cubes and toss to coat. Marinate for 10 minutes.
Heat a grill pan or skillet over medium-high heat (200°C / 400°F surface temperature).
Cook the chicken for 8–10 minutes, turning occasionally, until nicely charred and cooked through.
In a separate bowl, mix cabbage, carrot, mayonnaise, vinegar, sugar, salt, and pepper to make the coleslaw.
Arrange the fries on a large serving tray and top with the grilled chicken.
Add the coleslaw, cucumber slices, cherry tomatoes, and ketchup dip around the edges.
Garnish with parsley and serve immediately.