Before starting, preheat the oven to 450˚F.Wash and dry all produce.Remove 2 tbsp (4 tbsp) butter from the fridge and set aside to come up to room temperature. Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.

Meanwhile, heat a large non-stick pan over medium heat.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper, then sprinkle flour over chicken. Flip to coat evenly. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown and cooked through, 5-6 min per side.**

Meanwhile, add mayo, half the sesame oil and 1/2 tsp (1 tsp) garlic puree to a small bowl. Season with salt and pepper, to taste, then stir to combine. Combine soy sauce, hoisin sauce, remaining sesame oil and remaining garlic puree in another small bowl.

Halve buns. Spread 2 tbsp (4 tbsp) softened butter onto cut sides of buns. Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

When chicken is cooked through, drizzle sticky sauce into the pan. Glaze, flipping occasionally, until sauce thickens slightly and coats chicken, 30 sec-1 min. Remove pan from heat.

Spread some sesame aioli on top buns.Arrange chicken on bottom buns, then drizzle any sauce from the pan over chicken, if desired. Finish with spinach, then close with top buns. Divide sammies and potato rounds between plates. Serve remaining sesame aioli alongside for dipping.