Cut the potato into cubes: Peel off the skin, then cut the potato into thin slices, cut the slices into fingers, and cut the fingers into cubes.

Wash the green beans and trim their both ends.

Finely chop the parsley.

Microwave the potatoes: Add 22 oz potatoes into a microwave-safe bowl, cover with plastic wrap, then microwave for 12 minutes.

Microwave the green beans: Add 8 oz green beans into another microwave-safe bowl, cover with plastic wrap, microwave for 4 minutes, then rinse through cold water to keep the firm texture and vibrant green color.

Marinate the chicken: On a large plate, add 18 oz skinless boneless chicken thighs, 1 1/2 tsp Cajun seasoning, 1/2 tsp ground black pepper, 1 tsp paprika, 1/2 tsp oregano, 1 tsp thyme, 1 1/2 tbsp olive oil, 1/4 tsp cayenne, and 1/2 tsp garlic powder. Toss well to coat evenly.

Wrap the chicken with bacon: Wrap each sheet of bacon around each piece of chicken thigh, then pierce through the meat with a toothpick to secure the bacon wrap. (We use 4 oz raw cured bacon for 18 oz skinless boneless chicken thighs.)

Make mashed potato: Add 1/4 tsp salt and 1 tbsp unsalted butter into the bowl of microwaved potatoes. Mash with a fork until it reaches a desired consistency.

Air-fry the chicken: Place the chicken in an air-fryer and cook at 375 °F for 20 minutes.

Garnish and serve: sprinkle chopped parsley on top. Serve the chicken with mashed potatoes and green beans.