Preheat oven to 250 C. Grease a 9x13 baking dish with butter. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce to taste. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 200 C. Top the cooked potatoes with the raw marinated chicken.

In a bowl ix together the cheese, bacon, and spring onion, and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly. Remove from oven and let rest for 5 minutes, serve.