Pat the chicken dry with paper towels; place in a bowl. Add the cornstarch; toss to coat. In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

Meanwhile, wash and dry the fresh produce. Halve the baguettes. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the kale, carrots, sliced white bottoms of the scallions, vinegar, and a drizzle of olive oil; season with salt and pepper. Toss to combine. In a large microwave-safe bowl, whisk together the honey and as much of the buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Add the butter. Microwave on high 30 seconds to 1 minute, or until the butter is melted. Stir to combine. In a separate bowl, combine the guacamole and ranch dressing.

Transfer the cooked chicken to the bowl of honey-buffalo sauce (discarding any excess oil from the pan); toss to coat. Rinse and wipe out the pan. To the same pan, add the halved baguettes, cut side down. Toast on medium- high, 1 to 2 minutes, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the dressedchicken, half the guacamole ranch, and sliced green tops of the scallions. Serve the sandwiches with the kale salad. Drizzle the salad with the remaining guacamole ranch. Enjoy!