Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) and half the BBQ seasoning on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping wedges halfway through cooking, until golden-brown, 20-22 min.

While the potatoes roast, pat chicken dry with paper towels, then cut in half. Season with salt and pepper. Combine the remaining BBQ seasoning and flour in a large bowl. Add chicken, toss to coat, then transfer to a parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl) both sides of chicken. Bake in the top of the oven, flipping once halfway through cooking, until cooked through and golden, 14-16 min.**

While the chicken cooks, trim the snap peas. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the snap peas and corn. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper, then set aside.

Wearing kitchen gloves, thinly slice the jalapeño. (NOTE: We suggest using gloves when prepping jalapeño!) Stir together the sliced jalapeño and honey in a small microwavable bowl. (NOTE: Reference Heat Guide.) Microwave for 25-30 seconds on low, until warmed through. Set aside

Divide the BBQ potatoes, chicken and veggies between plates. Drizzle the hot honey over the chicken. Sprinkle a pinch of salt over the chicken, if desired.