Preheat oven to 500 degrees F.
In a large bowl, add olive oil, hot sauces, salt, pepper, garlic powder and paprika. Mix well. Add potatoes and coat evenly.
Spread potatoes on a greased 9x13 baking dish. Scoop potatoes into the baking dish with a slotted spoon, leaving some of the olive oil mixture in the large bowl.
Bake potatoes 20-25 minutes, stirring halfway through.
While the potatoes are cooking, add diced chicken to the large bowl with the leftover olive oil mixture. Let chicken marinate while the potatoes are roasting.
Once the potatoes are crispy, remove from oven and place on the stove. Lower the oven temperature to 400 degrees F.
Place uncooked chicken on top of roasted potatoes and cook for 20 minutes, or until the chicken is cooked through.
A few minutes before the chicken is done, add the topping ingredients to a bowl and mix well.
Once the chicken is cooked through, sprinkle the topping mixture on top and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
Drizzle dressing over casserole and serve.