Before starting, preheat the oven to 450˚F. Wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per 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, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potato rounds roast, heat a large non-stick pan over medium heat. While the pan heats, pat chicken dry with paper towels. Add chicken and half the sesame oil to a large bowl. Season with salt and pepper, then toss to coat. Sprinkle flour over chicken, then toss to coat evenly. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cover and cook until golden-brown and cooked through, 5-7 min per side.**

While chicken cooks, add mayo and 1 1/2 tsp sriracha to a small bowl. (NOTE: Reference heat guide.) Season with salt and pepper, to taste, then stir to combine.

Halve buns. Spread 2 tbsp softened butter (dbl for 4 ppl) onto cut sides of buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!) While buns toast, combine soy sauce, hoisin sauce and remaining sesame oil in another small bowl.

When chicken is done, remove the pan from heat. Spoon General Tso sauce over chicken. Flip until chicken is coated on both sides and sauce thickens slightly, 1-2 min.

Spread some sriracha mayo on top buns. Arrange chicken on bottom buns, then drizzle any sauce from the pan over chicken and finish with spinach. Close with top buns. Divide sandwiches and potato rounds between plates. Serve remaining sriracha mayo alongside for dipping.