Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper.
Wash and dice the Yukon gold potato into 1/2-inch cubes, ensuring they are uniform for even cooking.
In a mixing bowl, toss the potato cubes with 0.5 tbsp of olive oil, 0.25 tsp sea salt, 0.125 tsp black pepper, and the smoked paprika.
Spread the potatoes in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and crispy.
While the potatoes roast, finely mince the chipotle peppers and the garlic clove.
In a small bowl, whisk together the minced chipotle, garlic, lime juice, the remaining 0.25 tsp sea salt, and 0.125 tsp black pepper.
Pat the chicken breast dry with a paper towel and rub the chipotle marinade evenly over both sides.
Heat the remaining 0.5 tbsp of olive oil in a cast-iron skillet or non-stick pan over medium-high heat.
Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is slightly charred.
Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing into thick strips.
Plate the crispy roasted potatoes alongside the sliced chipotle chicken and garnish with freshly chopped cilantro.