1. Wash and cut the baby potatoes in half or quarters based on their size to ensure even and quick cooking.
2. Cut boneless, skinless chicken breasts or thighs into cubes or strips for even cooking and set them aside.
3. Mince fresh garlic cloves and gather all the herbs and spices, including oregano, thyme, rosemary, parsley, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Parboil the potatoes by placing them in boiling salted water for around 8 minutes. Drain them and set aside.
5. Heat a large skillet over medium heat and melt a tablespoon of butter or ghee.
6. Add the chicken pieces to the skillet, season with salt, pepper, and smoked paprika, and sauté until browned on all sides and fully cooked through. Avoid overcrowding the skillet. Then, remove the chicken and set aside.
7. In the same skillet, melt additional butter and sauté minced garlic until fragrant without burning.
8. Add the parboiled potatoes to the skillet, tossing them in the garlic butter. Let them cook for approximately 10 minutes until golden brown and crisp on the outside.
9. Return the cooked chicken back to the skillet and stir together with the potatoes to combine all flavors.
10. Sprinkle fresh herbs like oregano, thyme, or parsley over the skillet and add any additional seasonings, such as Italian seasoning, hot sauce, or balsamic vinegar, if desired.
11. Allow the dish to cook for a few more minutes to meld the flavors together thoroughly.
12. Serve your Garlic Butter Chicken and Potatoes Skillet hot, garnished with fresh herbs. Pair it with a crisp green salad or enjoy it as a standalone meal.