Bring a medium saucepan of lightly salted water to boil. Cut the potato into large chunks. Finely chop the garlic. Slice the lemon into wedges. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside.

While the potato is cooking, roughly chop the tomato and cucumber. In a medium bowl, combine the Louisiana spice blend and a drizzle of olive oil. Add the chicken thigh and turn to coat. Season with salt and pepper. Set aside.

Return the saucepan to a medium-high heat. Cook the butter and garlic, stirring, until fragrant, 1 minute. Add a squeeze of lemon juice and a splash of water and bring to the boil. Remove from the heat, then add the potato, season with salt and toss to coat. Lightly crush the potato with a fork. Cover to keep warm.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 10-14 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in pan, this adds to the flavour!

In a large bowl, combine the tomato, cucumber, salad leaves, the honey and a drizzle of white wine vinegar and olive oil. Season to taste.

Divide the Louisiana chicken, lemon crushed potatoes and cucumber salad between plates. Top with the dill & parsley mayonnaise. Serve with any remaining lemon wedges.