BBQ Chicken Thigh Plate with Baked Mac, Fried Cabbage & Biscuit

Instructions:
step 1 Preheat oven to 400°F (200°C). Season chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken thighs, skin side down, until browned, about 5 minutes. Flip and cook 3 more minutes.
step 2 Transfer chicken to a baking dish, brush generously with BBQ sauce, and bake for 25-30 minutes, basting with more sauce halfway through.
step 3 Cook macaroni according to package instructions. In a saucepan, melt butter, stir in flour to make a roux, and slowly whisk in milk. Cook until thickened, then stir in cheese, ground mustard, salt, and pepper. Combine with cooked macaroni, pour into a baking dish, and bake at 375°F for 20 minutes until bubbly.
step 4 In a large skillet, melt butter and sauté onions until soft. Add garlic and smoked sausage, cooking until sausage is browned. Add cabbage, season with salt, pepper, and red pepper flakes. Cook until cabbage is tender, about 15 minutes, stirring occasionally.
step 5 Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until crumbly. Stir in buttermilk until just combined. Turn onto a floured surface, knead gently, and cut out biscuits. Place on a baking sheet and bake for 12-15 minutes until golden brown.

Storage and Reheating Tips:
Store leftover chicken, mac and cheese, cabbage, and biscuits in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and mac in the oven at 350°F until warmed through. Fried cabbage can be reheated in a skillet over medium heat. Warm biscuits in the oven or microwave until soft and warm.