Adjust rack to upper position and preheat oven to 450 degrees. (TIP: For crispier carrots, leave a foil-lined baking sheet inside the oven while it preheats.) Wash and dry all produce. Peel carrots, then halve lengthwise. Cut into 3-inch-long pieces. Dice potatoes into ½-inch pieces. Thinly slice chives.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot.

While potatoes cook, toss carrots with a drizzle of oil, half the Fry Seasoning, 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, 15-20 minutes.

While carrots roast, combine panko with a big pinch of salt and pepper in a shallow dish. Pat chicken dry with paper towels and season with salt, pepper, and remaining Fry Seasoning. 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. Add chicken and cook until panko is golden brown and chicken is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate and set aside. To pot with potatoes, add remaining sour cream, 2 TBSP butter, and half the chives. Mash, adding reserved cooking water if needed, until creamy and smooth.

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