In a large bowl, combine bite-sized pieces of chicken tenderloins with 1 tablespoon of olive oil. Sprinkle half the seasoning mix, including paprika, poultry seasoning, and black pepper, over the chicken. Toss until well coated, ensuring every piece is seasoned. Set aside for about 10 minutes to allow the flavors to meld.

In another mixing bowl, toss the halved baby potatoes with the remaining olive oil and the other half of the seasoning mix. Coat the potatoes evenly and look for the bright color of the paprika to signal readiness.

Spread the seasoned baby potatoes in a single layer on a baking sheet and roast them in a preheated oven at 400°F for about 20 minutes until golden brown and fork-tender.

Warm a large skillet over medium-high heat and add the seasoned chicken pieces. Cook for 7 to 10 minutes, stirring occasionally, until the chicken is browned and cooked through, reaching an internal temperature of 165°F.

Once the chicken is thoroughly cooked, reduce the heat to medium and stir in 2 tablespoons of butter along with the minced garlic. Sauté until the garlic becomes fragrant, about 1 minute. Then, add the roasted potatoes to the skillet, tossing them gently to mix.

Pour in the garlic parmesan wing sauce, stirring to coat the chicken and potatoes evenly. Sprinkle 1 cup of shredded mozzarella over the top, cover the skillet, and let it sit for about 5 minutes on low heat to allow the cheese to melt.