Preheat your oven to 180°C (350°F) with the fan on.

Thoroughly wash the potatoes and cut them into strips, leaving the skin on for extra nutrients.

In a bowl, toss the potato strips with salt, black pepper, and garlic powder. Lightly spray them with avocado oil.

Clean any excess fat from the chicken thighs.

Slice the tomatoes and mozzarella into rounds.

Spread the seasoned potato strips in a single layer on a baking tray.

Bake the potatoes in the preheated oven for about 25 minutes, or until they are golden and crispy.

While the potatoes are baking, place the cleaned chicken thighs in a glass baking tray. Season them with salt and black pepper.

Tuck the sliced tomatoes and mozzarella between the chicken thighs. Drizzle generously with olive oil.

Once the potatoes are almost done, place the chicken tray in the oven (you can use a separate rack if available) and bake for about 30 minutes at 180°C (350°F), or until the chicken is fully cooked but still juicy. The internal temperature should reach 74°C (165°F).

Remove both the chicken and potatoes from the oven.

Serve the Chicken Caprese Thighs immediately with the crispy potato strips.

Garnish with extra slices of fresh tomato, mozzarella, and basil leaves.