Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice on an angle. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings). In a bowl, whisk together the rice vinegar, chopped ginger, half the honey, and 1 tablespoon of water (or 2 tablespoons for 4 servings).

Place the diced potatoes on a sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the potatoes at 400°F for 14 to 18 minutes.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are coated and softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. 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 garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the black vinegar (carefully, as the liquid may splatter) and remaining honey. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until slightly reduced. (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. Serve the sliced chicken with the roasted potatoes and glazed carrots. Top the chicken with the pan sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!