Step 1: Prep the Pan and Sauce
Gather all ingredients. Preheat your oven to a very high 500°F. Spray a 9×13-inch baking dish with cooking spray. In a large skillet over low heat, gently heat the 6 tablespoons of hot pepper sauce, 1/3 cup of olive oil, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of paprika, and 1 1/2 teaspoons of salt. Stir this sauce mixture until it is thoroughly combined and warm. Turn the heat off the skillet.

Step 2: Coat and Roast Potatoes
Toss the 8 cubed potatoes in batches with a portion of the hot pepper sauce mixture until they are well coated. Use a slotted spoon to transfer only the potatoes to the prepared baking dish. Leave the remaining sauce in the skillet for the chicken. Bake the potatoes until they are tender inside and wonderfully crisp and brown outside, which will take 45 to 50 minutes. Be sure to stir the potatoes every 10 to 15 minutes during this time to ensure even roasting and crispness.

Step 3: Marinate the Chicken
While the potatoes are roasting, mix the 2 pounds of 1/2-inch cubed chicken breast into the remaining sauce in the skillet. Allow the chicken to marinate in the flavorful sauce until the potatoes are finished roasting.

Step 4: Reduce Heat and Add Chicken
Once the potatoes are done, remove the dish from the oven. Reduce the oven heat to 400°F. Spread the marinated chicken cubes evenly over the top of the roasted potatoes.

Step 5: Top and Finish Bake
Sprinkle the 2 cups of shredded Mexican cheese blend and the 1 cup of diced green onions over the chicken. Return the casserole to the oven. Bake until the chicken is cooked through and the cheese topping is fully melted and bubbling, which takes about 15 minutes. Pro Tip: Ensure the chicken reaches an internal temperature of 165°F before removing the casserole.