Dice 200 g potato into chip-shaped pieces, then season with salt, black pepper, and 1/2 teaspoon Chinese five-spice powder.

Spray the seasoned chips with cooking oil spray, then air-fry at 190°C / 375°F for 15 minutes.

Shake the air-fryer basket every 5 minutes, then keep the cooked chips warm.

Combine 1 teaspoon hoisin sauce, 2 tablespoons light mayo, a pinch of Chinese five-spice powder, and cold water in a bowl.

Stir the sauce until drizzleable, then refrigerate it while preparing the remaining components.

Coat 120 g chicken breast with 1 heaped teaspoon hoisin sauce, then spray a frying pan with cooking oil spray.

Pan-fry the chicken over medium-high heat for 7 to 8 minutes, then confirm that the center is fully cooked.

Transfer the cooked chicken to a board, then shred it with two forks.

Return the shredded chicken to the pan with 1 tablespoon hoisin sauce, then fry for 1 minute until sticky.

Slice the green bell pepper, red bell pepper, yellow bell pepper, and onion, then spray a second frying pan with cooking oil spray.

Fry the onion and bell peppers for 3 minutes until softened, then add the cooked chips to the pan.

Add the remaining 1/2 teaspoon Chinese five-spice powder, sweetener, and soy sauce, then toss until the chips are coated.

Pile the salt and pepper chips onto a serving plate, then top them with the sticky pulled hoisin chicken.

Drizzle the chilled hoisin mayo over the dish, then serve immediately.