To make the Cajun spice mix, put the spices and salt in a jar and seal it tightly with a screw-top lid.
Give the jar a really good shake so that all the spices are mixed together.
Peel the potatoes and cut them into 8—10 long wedges, depending on how big they are, and put them in a bowl.
Add the oil and toss lightly to coat all the wedges.
Sprinkle with paprika, salt and lots of freshly ground black pepper, then scatter them onto a baking tray.
Cook in the preheated oven for 20—25 minutes, until tender and lightly browned.
While the potatoes are cooking, place each chicken breast between 2 sheets of cling film and beat with a rolling pin until the meat is about 1.5cm thick.
Brush a griddle or non-stick frying pan with a little oil and place over medium-high heat until hot.
Sprinkle one teaspoon of the spice mix over each chicken breast to dust it lightly.
Griddle or fry the chicken breasts for 2 minutes, then turn them and cook on the other side for a further 2 minutes.
Finish by cooking the chicken for 1 more minute on each side or until cooked through.
To make the chive dip, mix the yoghurt and chives.
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