Place a wide cast iron skillet on a medium heat and allow it to heat up whilst you prepare the chicken.
Cut the chicken into large bite sized pieces, about 1-2 inches, keeping the skin on.
Whisk the tapioca and potato starch together in a large shallow bowl with all the spices and salt and pepper.
Drop the chicken pieces into the flour mixture, tossing so that every piece is evenly covered in flour.
Pour 2 tablespoons of olive oil into the pan and swirl it around so that it has covered the pan.
Place the chicken pieces in the skillet spaced apart from each other so they are not touching, you may be able to fit one third to half the chicken pieces in the pan.
Cook the chicken for about 5-7 minutes until the chicken is golden and crisp on the underside and turn each piece over and cook for a further 5-7 minutes on the other side. Toss the chicken around the pan and cook for a further 2-3 minutes, moving the chicken about so it has cooked evenly and is golden on all sides.
Remove the chicken from the pan, using kitchen tongs, and place onto kitchen towel, patting another piece of kitchen towel over lightly to remove any excess oil from the chicken.
Wipe the pan with kitchen towel or a clean cloth and add 1 more tablespoon olive oil to the pan. Repeat cooking the next batch of chicken in the same way and repeat again if necessary, until all the chicken is cooked.