Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 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), half the BBQ seasoning and half the chicken salt 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 golden-brown, 23-25 min.

While potatoes roast, pat chicken dry with paper towels. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper. Combine remaining BBQ seasoning and flour in a large bowl. Add chicken, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed, using 1 tbsp oil per batch!) Transfer chicken to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.** Carefully wipe the pan clean.

While chicken cooks, peel, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Trim snap peas. Heat the same pan over medium-high. When hot, 1/2 tbsp oil (dbl for 4 ppl), then onions and snap peas. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with remaining chicken salt and pepper, then set aside.

Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!) Stir together jalapeños and honey in a small microwavable bowl. (NOTE: Reference heat guide.) Microwave on low until warmed through, 25-30 sec. Season with salt.

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