Slice the potato: Peel off the skin, lengthwise quarter the potato, then slice each quarter in half into wedges.

Slice the mushrooms: Wash, gently pat them dry with paper towels, then slice into desired sizes.

Slice the onion: Slice in half lengthwise, then remove the skin. Lay the half-flat side down, then make crosswise slices.

Mince the garlic: Separate the cloves, then thinly slice them. Rock the knife over the cut pieces until they are finely minced.

Chop the parsley: Remove the stems, then gather and thinly slice the leaves. Rock the knife over the sliced leaves a few times until they are finely chopped.

Season the chicken: Dry rub 2 tbsp olive oil, 1/2 tsp Cajun seasoning, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp ground black pepper all over 24 oz skinless chicken thighs.

Air-fry the potato wedges: Air-fry 20 oz potato wedges at 400 °F for around 15 minutes.

Broil the chicken: In the meantime, broil the seasoned chicken thighs in the top rack of the oven for around 10 - 15 minutes on each side until the exterior turns golden with brown edges or the internal temperature reaches 165 °F.

Sauté the mushrooms and onion: On a pan over medium heat, add 2 1/2 tbsp unsalted butter, wait for it to slightly melt then add 1 fl oz white wine, 6 oz shiitake mushroom, 1 tbsp garlic, and 2 oz onion and stir around for around 3 minutes.

Add the potato wedges: Add the air-fried potato wedges to the pan and continue stirring around for another few minutes or so.

Add the herbs: Turn off the heat then sprinkle 2 tbsp parsley all over the food.

Garnish and serve: Transfer the broiled chicken thighs and cooked potato wedges, mushrooms, and onion onto serving plates. Best enjoyed while hot.