Prep the Chicken: Cube the chicken thighs and season with salt, smoked paprika, Vegeta (or extra salt), and garlic powder. Drizzle with olive oil and set aside to marinate while you prep everything else.

Boil the Potatoes: Peel and cube the potatoes into 2 cm chunks. Boil in salted water until fork-tender (about 10–12 minutes). Drain well, toss with garlic powder, black pepper, olive oil, and salt. Set aside.

Blanche the Cauliflower: Separate cauliflower into medium florets. Boil in salted water for 4–5 minutes until just tender but not mushy. Drain, season with garlic powder, salt, and olive oil.

Cook the Chicken: In a large pan, sauté the diced onion in a bit of oil over medium heat until softened. Add the marinated chicken and cook until fully cooked through and lightly golden, about 10 minutes. Remove from pan and set aside.

Make the Béchamel: In the same pan, melt the butter over medium heat. Pour in the heavy cream and bring to a gentle simmer. In a small bowl, whisk flour with water until smooth, then slowly whisk it into the cream. Add garlic powder and salt. Keep whisking until the sauce thickens—about 3–5 minutes. Remove from heat.

Assemble the Dish: In a large baking dish, gently combine the potatoes and cauliflower with half of the béchamel. Spread the cooked chicken evenly over the top. Pour over the remaining béchamel sauce and sprinkle generously with cheese.

Bake: Pop into a preheated 375°F (fan) oven and bake for 25 minutes, or until golden and bubbly on top.

Garnish & Serve: Sprinkle with fresh parsley and serve warm.