Wash and dry all produce. Preheat oven to 400 degrees. Trim and halve 4 oz. of Brussels Sprouts lengthwise and halve 8 oz. of bite-size yellow potatoes. Mince 2 fresh garlic cloves. Prepare the chicken batter by having one dish with 1/2 cup of flower, one dish with a whisked egg, and one dish with a mixture of 1/2 cup panko bread crumbs, salt, pepper, chili powder, and onion powder.

Add Brussels Sprouts to a mixing bowl and toss with a drizzle of Olive Oil, Salt, Pepper, Onion Powder, Raw Honey, Balsamic Vinaigrette, 1/2 of the minced garlic, and a dash of red chili flakes. Place Brussels sprouts flat side down on a baking sheet.

Add potatoes to the same bowl the Brussels were in and drizzle with olive oil and sprinkle with salt, pepper, onion powder, and the other 1/2 of the mined garlic. Toss potatoes. Place seasoned potatoes on the other half of the baking sheet with the Brussels. Put in oven at 400 degrees and roast until Brussels and Potatoes are browned (20-25 minutes). Turn potatoes as needed.

Preheat air fryer to 350 degrees. Halve a single chicken breast length-wise to make 2 thin filets. Cover each chicken filet with flour, then move flour-covered chicken into the egg, and finally move the egg-covered chicken filet into the seasoned panko mixture. Repeat for the second filet. Place both breaded chicken filets into air fryer until reaching an internal temperature of 165 degrees.

While the food is cooking, grab a small dish and add equal parts Honey, Mayo, and Mustard. Season with black pepper and stir until combined.

Slice chicken into bite-sized pieces and add it to a plate with the roasted Brussels Sprouts and roasted potatoes. Drizzle the crispy chicken with your homemade honey mustard and enjoy!