Before starting, preheat the oven to 450°F.Wash and dry all produce.Heat Guide for Step 4: 1/2 tbsp (1 tbsp) mild, 1 tbsp (2 tbsp) medium, 1 1/2 tbsp (3 tbsp) spicy and 2 tbsp (4 tbsp) extra-spicy! Cut potatoes into 1/4-inch wedges.Add potatoes and 1 tbsp oil (2 tbsp) and half the BBQ Seasoning to an unlined baking 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, 23-25 min.

Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder and flour in a large bowl. Add chicken, then toss to coat.Transfer chicken to a parchment-lined baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil, then flip and drizzle other side with another 1/2 tbsp (1 tbsp) oil.Bake in the top of the oven, flipping halfway, until cooked through and golden, 14-16 min.**

Meanwhile, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Trim snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min.Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.

Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!) Add honey and 1 tbsp jalapeños to a small pot. Heat over medium heat, stirring often, until jalapeños soften, 2-3 min. (NOTE: Reference heat guide.)Season with salt and pepper, to taste. Remove from heat.

Thinly slice chicken. Divide potato wedges, chicken and veggies between plates. Drizzle hot honey over chicken.