1. Start the potatoes: Add the potato chunks to a pot of cold salted water, bring to a boil, and cook until fork‑tender, about 15 minutes. Drain, return to the hot pot for 1–2 minutes to steam‑off excess moisture, then cover and set aside.

2. Roast and glaze the carrots: Preheat your oven to 425°F. Toss the carrots with 1 tablespoon olive oil, salt, and pepper on a parchment‑lined baking sheet. Roast for 25–35 minutes until tender and lightly caramelized. Near the end of roasting, melt 2 tablespoon butter with 1 tablespoon honey and 1 grated garlic clove in a small pan until bubbly and fragrant (about 30 seconds). Pour this over the hot carrots and toss to coat.

3. Cook the garlic herb chicken: Pat the chicken breasts dry and season with salt, pepper, minced garlic (or half of it), and thyme/herbs, rubbing in with 1 tablespoon olive oil. Heat 2 tablespoon olive oil in a large skillet over medium‑high heat. Sear the chicken for 5–6 minutes per side, or until golden and cooked through (165°F internal temperature). Transfer the chicken to a plate and tent with foil.

4. Make the optional pan sauce: In the same skillet over medium heat, add the minced shallot and remaining garlic; sauté for 1–2 minutes. Deglaze with the white wine, scraping up any browned bits; simmer for 2–3 minutes to reduce slightly, then add the chicken stock and simmer until slightly thickened. Off the heat, whisk in 2 tablespoon cold butter until silky. Season with salt and pepper to taste.

5. Finish the mashed potatoes: Mash the hot potatoes. In a small saucepan, warm 4 tablespoon butter, cream cheese (if using), and milk just until melted and combined. Stir this warm mixture into the potatoes until smooth and creamy; season with salt and pepper.

6. Plate and serve: Spoon a mound of the creamy mashed potatoes onto each plate. Top with sliced garlic herb chicken. Add a portion of the honey‑butter glazed carrots on the side and spoon the pan sauce over the chicken and potatoes. Garnish with fresh herbs if desired.