Instructions:
step 1 Preheat oven to 400°F (200°C). Line a baking sheet with foil.
step 2 In a bowl, combine chicken with olive oil, soy sauce, honey, garlic powder, onion powder, paprika, salt, and pepper. Marinate for at least 30 minutes.
step 3 Arrange chicken on one side of the baking sheet. Bake for 25-30 minutes, turning halfway through, until caramelized and cooked through.
step 4 Toss potato wedges with olive oil, Italian herbs, paprika, salt, and pepper. Spread on the other side of the baking sheet or use a separate pan.
step 5 Bake potatoes for 30-35 minutes, flipping halfway, until crispy and golden.
step 6 In a bowl, mix cabbage, carrots, and cucumber slices with mayo, sour cream, sugar, salt, and pepper. Chill until serving.
step 7 Slice cucumber and sprinkle with chili powder or tajin for a spicy, refreshing side.
step 8 Plate the grilled chicken and crispy potatoes alongside a scoop of creamy coleslaw and spiced cucumber slices for a vibrant, balanced platter.

Storage and Reheating Tips:
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat chicken and potatoes in the oven or air fryer to maintain crispiness. Keep coleslaw and cucumber slices chilled and do not reheat. Stir slaw before serving to refresh the texture.