Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the potato wedges at 400°F for 12 to 15 minutes.

Meanwhile, in a bowl, combine the cabbage and carrots, ranch dressing, and a drizzle of olive oil; season with salt and pepper. Toss to coat. 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.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 10 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; turn to coat.

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

Working in batches if necessary, add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, finished chicken, slaw, and crispy onions. Serve the sandwiches with the roasted potato wedges on the side. Enjoy!