Adjust rack to upper position and preheat oven to 425 degrees. (TIP: For crispier carrots, place a foil-lined baking sheet inside the oven while it preheats.) Wash and dry all produce. Peel carrots, then cut into ½-inch-thick pieces on a diagonal. Dice potatoes into ½-inch pieces. Thinly slice chives.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, about 15 minutes. Reserve ¼ cup cooking water (½ cup for 4 servings), then drain and return potatoes to pot.

Meanwhile, toss carrots with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper on a foil-lined baking sheet (or the one that you preheated). Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.

Combine panko with remaining Fry Seasoning and a big pinch of salt and pepper. Pat chicken dry with paper towels. Season all over with salt and pepper. Brush chicken all over with half the sour cream. Working one piece at a time, coat chicken on both sides with panko mixture, pressing to adhere.

Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add chicken and cook until panko is golden brown and meat is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate. To pot with potatoes, add remaining sour cream, 1 TBSP butter (2 TBSP for 4 servings), and half the chives. Mash, adding splashes of reserved cooking water as needed, until creamy and smooth.

Divide chicken, carrots, and potatoes between plates. Drizzle hot honey over chicken (or serve it on the side for dipping). Sprinkle remaining chives over potatoes.