In a skillet, sauté the ground chicken with 2 tbsp soy sauce, 4 tbsp Worcestershire sauce, grated garlic, 1 tsp onion powder, 1/2 tsp chili flakes, salt, and pepper until cooked through.
Peel, wash, and cut the potatoes into thin slices about 2 mm thick.
In a 3.5-liter baking dish, assemble a layer of sliced potatoes, followed by half of the cooked meat and 3 slices of cheese. Repeat with another layer of potatoes, the remaining meat, and 3 slices of cheese. Finish with a final layer of sliced potatoes on top.
Prepare the sauce by mixing 150 ml sour cream, 150 ml water, 1 tsp smoked paprika, salt, and 2 tsp onion powder together.
Pour the cream sauce evenly over the top layer of potatoes.
Bake in a preheated oven at 200°C (390°F), top and bottom heat, for about 70 minutes until the potatoes are tender.
Allow the casserole to cool slightly before serving so it sets and holds its shape when sliced.