Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans. Halve, peel, and finely chop the shallot(s). In a bowl, whisk together the soy sauce, honey, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings; season with salt and pepper.

Add the diced potatoes to the pot of boiling water and cook 16 to 20 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 tablespoons of olive oil (or 4 tablespoons for 4 servings); season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl; add the almonds and stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and finished green beans. Top the chicken and potatoes with the finished sauce. Enjoy!