For the Honey BBQ Chicken:
- In a small bowl, whisk together BBQ sauce, honey, apple cider vinegar, Dijon mustard, olive oil, smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
- If adding protein powder, mix it into the sauce until smooth.
- Place chicken in a large bowl or ziplock bag, pour the sauce over it, and marinate for at least 30 minutes (or overnight for deeper flavor).
- Preheat oven to 400°F (200°C) or set up an air fryer at 375°F.
- Bake for 20-25 minutes (or air fry for 15-18 minutes), flipping halfway, until internal temp reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing.
For the Creamy Garlic Parmesan Potatoes:
- Preheat oven to 400°F (200°C).
- Toss potatoes with olive oil, garlic powder, salt, black pepper, and smoked paprika in a bowl.
- Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
- In a small bowl, mix Greek yogurt, Parmesan cheese, protein powder (if using), and milk/broth until smooth.
- Once potatoes are done, toss them in the creamy sauce and mix well.
- Garnish with fresh parsley and serve hot!