Before starting, preheat the oven to 450°F. Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/4-inch wedges.Add potatoes and 1 tbsp oil (2 tbsp) and half the BBQ Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder and flour in a large bowl. Add chicken, then toss to coat.Transfer chicken to a parchment-lined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil, then flip and drizzle other side with another 1/2 tbsp (1 tbsp) oil.Bake in the top of the oven, flipping halfway, until cooked through and golden, 14-16 min.\*\*

Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch slices. Trim snap peas. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.

Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!) Add honey and 1 tbsp (2 tbsp) jalapeños to a small pot. (NOTE: Reference heat guide.)Heat over medium heat, stirring often, until jalapeños soften, 2-3 min. Season with salt and pepper, to taste. Remove from heat.

Thinly slice chicken. Divide potato wedges, chicken and veggies between plates. Drizzle hot honey over chicken.