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Marinate chicken: Slice chicken breasts in half horizontally into 4 thinner cutlets. Lightly score in a crisscross pattern, then coat with olive oil, salt, pepper, garlic powder, onion powder and paprika.
Mashed potatoes: Peel and rinse 6–8 Yukon Gold potatoes. Boil in heavily salted water until fork-tender. Drain and steam-dry for 10 minutes, then mash with ½ cup softened butter, ¼–½ cup heavy cream, and salt and pepper until smooth and creamy.
Sear chicken: Heat a little olive oil and butter in a skillet over medium-high heat. Sear chicken for 1–2 minutes per side until golden, then remove. Chicken will finish cooking in the sauce.
Honey garlic sauce: In the same skillet, sauté garlic for 30 seconds. Add chicken broth, honey, soy sauce, dark soy sauce, vinegar and red pepper flakes. Simmer briefly, then gradually stir in cornstarch slurry until slightly thickened.
Finish chicken: Return chicken to the sauce and simmer, spooning sauce over top, until cooked through (165°F). Remove from heat and swirl in 1–2 tbsp cold butter for a rich, glossy finish.
Green beans: Sauté green beans with a splash of olive oil and water. Season lightly with salt and pepper and cook for a few minutes until tender-crisp.