Parboil potatoes for 10 minutes.
Chop potatoes into quarters.
Spray with 1 kcal spray and season well with salt, pepper and seasonings of choice.
Airfry for 10-15 minutes until crispy shaking now and again.
Meanwhile, heat a pan on a medium heat and spray well with 1 kcal spray.
Add the onion and pepper and sauté until soft.
Add the chicken and season well with salt and pepper.
Sauté for about 5-7 minutes until the chicken is starting to brown and white throughout.
Add the Nando's sauce and stir well.
Remove from pan and leave aside.
Fry the sliced halloumi in the same pan for about 1-2 minutes flipping half way through until crispy on both sides.
Divide the potatoes into two portions and top each with half the chicken mixture and half the fried halloumi.
Top with more hot sauce for an extra kick.