Preheat oven to 425°F (220°C). For extra crispy fries, soak the cut potatoes in a large bowl of cold water for at least 30 minutes. Drain thoroughly and pat completely dry with paper towels.

On a large baking sheet, toss the dried potatoes with olive oil, salt, and pepper until evenly coated. Arrange in a single layer.

Bake for 30-35 minutes, flipping once halfway through, until the fries are golden brown and crispy on the outside.

While the fries bake, season the chicken pieces with a pinch of salt, pepper, and the garlic powder. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.

Gradually pour in the chicken broth, whisking continuously to break up any lumps. Stir in the Worcestershire sauce and onion powder.

Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy has thickened. Season with salt and pepper to taste. Return the cooked chicken to the skillet and stir to combine.

Divide the hot, crispy fries among serving bowls.

Top the fries with a generous amount of cheese curds.

Immediately pour the hot chicken and gravy mixture over the cheese curds and fries. Serve right away.