Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

While potatoes microwave, halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine 1 Tbsp. lime juice and mayonnaise. Set aside.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Carefully remove potatoes from microwave and transfer to a separate cutting board. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

Pat chicken dry and season both sides with 1/2 tsp. salt and a pinch of pepper.

Finely crush crispy peppers. On a plate, combine panko and crushed peppers and spread into an even layer.

Place chicken onto panko mixture, pressing gently to adhere to one side.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

Add chicken, panko-side down first, to hot pan and cook undisturbed until browned, 2-3 minutes.

Reduce heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

Add white portions of green onions, pepper and onion mix, and a pinch of salt to hot pan. Stir occasionally until vegetables are tender, 2-3 minutes.

Add 1 tsp. olive oil, smashed potatoes, and taco seasoning. Stir occasionally until combined and potatoes are browned, 5-8 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping vegetables with lime aioli, cheese, and green portions of green onions. Squeeze lime wedges over dish to taste. Bon appétit!