Cut the potatoes into quarters and soak them in water. Drain and place them in a microwave-safe container with 1 tbsp of water. Cover loosely with plastic wrap and microwave at 600W for 4 minutes. Drain the water.

Cut the chicken thigh into bite-sized pieces and season with a pinch of salt and pepper.

Heat olive oil in a frying pan over medium heat. Place the chicken skin-side down and cook for about 3 minutes. Flip and cook for another 3 minutes until fully cooked. Add the potatoes and stir-fry.