Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ Seasoning, a big pinch of salt, and pepper.

Add panko and stir until evenly combined.

Pat chicken* dry with paper towels and season all over with salt and pepper.

Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Place on a second lightly oiled baking sheet.

Roast potatoes on top rack until browned and crispy, 20-25 minutes.

Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Place in a large microwave-safe bowl with 1 tsp water (2 tsp for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain.

Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like and serve.

Trim and halve Brussels sprouts lengthwise. Swap in Brussels sprouts for broccoli; microwave until tender, 3-4 minutes. (Save broccoli for another use.)