Peel and dice the sweet potatoes into cubes. Add them to the air fryer with 1 tbsp olive oil, paprika, garlic powder, and a pinch of salt, then mix well. Air fry for 20 minutes at 200°C.

Meanwhile, butterfly the chicken by slicing it in half without cutting all the way through. Place baking paper on top and flatten it with a meat tenderiser or rolling pin.

Whisk the eggs together in one bowl and place the breadcrumbs in another bowl. Add the remaining olive oil to a large pan and heat over medium-high heat.

Dip the chicken in the egg, then coat it in breadcrumbs. Fry for around 3 minutes on each side, until golden and cooked through.

Meanwhile, wash and prepare the salad. Chop the lettuce, halve the tomatoes, finely chop the spring onions, and cube the avocado. Add everything to a large bowl along with the sweet potatoes.

Prepare the feta dressing by adding all of the ingredients to a food processor or blender. Pour it over the salad and toss until coated.

Use a sharp knife to cube the crispy chicken, place it on top of the salad, and serve with freshly grated Parmesan.