Bring a pot of salted water to a boil. Add peeled and chopped potatoes, and cook for 15 to 20 minutes until they are tender enough to pierce easily with a fork.

While the potatoes cook, chop the tomatoes and thinly slice the onion. Toss them together in a bowl with olive oil, fresh parsley, salt, and pepper. Set aside to allow flavors to meld.

Slice the chicken breasts into strips and mix them with minced garlic, paprika, Italian seasoning, salt, and pepper. Heat a large skillet over medium-high heat and cook the seasoned chicken for 10 to 12 minutes until golden brown and cooked through.

Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until you reach your desired consistency. Taste and adjust salt and pepper as needed.

Divide the mashed potatoes among four plates. Top with the cooked garlic chicken strips and serve alongside the fresh tomato salad.