Slice the Sweet Potatoes: Use a peeler to remove the skin, then cut the sweet potato in half lengthwise. Lay the half flat, cut side down, then slice lengthwise into large wedges.

Slice the Cucumbers: Lay the cucumber in a horizontal position then thinly slice. Discard the top and end pieces.

Julienne the Carrots: Remove the outer skin with a peeler, then crosswise cut the carrot in half. Thinly slice each half lengthwise then stack the sliced pieces and slice lengthwise again into thin matchsticks.

Butterfly the Chicken: Slice the breast in half from the side using a sawing motion, but leave about 1/4 inch so the separated sides are still connected.

Season the Sweet Potatoes: In a large bowl, put 24 oz sweet potato and add 1 1/2 tbsp olive oil, 1/2 tsp paprika, and 1/2 tsp garlic powder. Gently toss until the spices evenly coat the wedges.

Air-fry the Sweet Potatoes: Put the seasoned sweet potatoes into the air-fryer, making sure the pieces are evenly spread, and air-fry at 350 °F for 15 minutes.

Season the Chicken: Dry rub 1 1/2 tbsp olive oil, 1 tbsp Cajun seasoning, 1/4 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp chili powder, and 1/2 tsp dried oregano onto 24 oz skinless boneless chicken breast.

Air-fry the Chicken: Transfer the air-fried sweet potatoes onto a separate plate and put the seasoned chicken breasts into the air-fryer. Make sure there’s a little space between them and air-fry at 400 °F for 12 minutes.

Serve the Dish: Transfer the air-fried chicken onto serving plates alongside the air-fried sweet potatoes, 6 oz cucumber, 3 oz crystal lettuce, and 1 oz carrots. Sprinkle chopped parsley.