Preheat your oven to 400°F (200°C) and set out a baking sheet.
Trim any excess fat off the chicken and cut it into bite-sized pieces. Place the cut chicken in a large bowl and add one tablespoon of olive oil.
In another large bowl, add the halved baby potatoes and one tablespoon of olive oil.
In a small bowl, mix together the paprika, poultry seasoning, and black pepper.
Sprinkle half of the seasoning mixture over the chicken and the other half over the potatoes. Toss both to ensure they are evenly coated.
Spread the seasoned potatoes onto the baking sheet in a single layer and roast in the oven for 20 minutes, or until tender and slightly crispy.
While the potatoes are roasting, heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for 7-10 minutes, stirring occasionally, until the chicken is browned and fully cooked through.
Add the butter and minced garlic to the skillet, stirring until the garlic becomes fragrant, about 1 minute.
Once the potatoes are done, add them to the skillet with the chicken. Stir to combine.
Pour the garlic parmesan wing sauce over the chicken and potatoes, tossing to coat everything evenly.
Sprinkle the shredded mozzarella cheese evenly over the chicken and potatoes. Cover the skillet with a lid to allow the cheese to melt, approximately 5 minutes.
Serve hot, and enjoy!