Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat.

Meanwhile, halve, peel, and thinly slice onion. Core, deseed, and thinly slice poblano. In a medium bowl, combine panko, Monterey Jack, Southwest Spice, a drizzle of olive oil, half the chili powder, salt, and pepper; set aside. Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. (For 4, spread out across whole sheet.) Roast for 5 minutes.

While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream (save the rest for later). Mound panko mixture onto brushed sides, pressing to adhere. Drizzle tops of coated chicken with oil.

Once veggies have roasted 5 minutes, remove sheet from oven; add chicken to empty side. (For 4 servings, add chicken to a second baking sheet.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-20 minutes. TIP: Veggies may finish before chicken is done. If so, remove from sheet and continue roasting chicken.

Meanwhile, mash potatoes until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining sour cream. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.

Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling over if desired.