Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4: 1/2 tbsp mild, 1 tbsp medium,1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1/2-inch wedges. Add potatoes, 1 tbsp oil (dbl for 4 ppl) and half the BBQ Seasoning to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes 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 chipotle powder (dbl for 4 ppl) 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 oil (dbl for 4 ppl), then flip and drizzle other side with another 1/2 tbsp oil (dbl for 4 ppl).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 oil (dbl for 4 ppl), 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: Seeds hold the spice! Remove some seeds for less heat, if desired. We suggest using gloves when prepping jalapeños!) Add honey and 1 tbsp jalapeño 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.