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Preheat oven to 425°F. Wash and dry produce. Slice scallions, separating whites from greens. Mix half the sour cream with ½ tsp Frank’s seasoning, pinch of salt, and water until drizzling consistency.
Melt 1 tbsp butter in a bowl. Stir in panko, Monterey Jack, remaining seasoning, salt, and pepper.
Dice potatoes and boil until tender, 15–20 minutes. Drain, reserving ½ cup water. Mash with sour cream, butter, and scallion whites. Season.
Toss broccoli with olive oil, salt, and pepper on a baking sheet. Roast until tender.
Pat chicken dry, season, then press panko mixture onto tops. Place on sheet with broccoli. Roast 15–18 minutes until golden and cooked through (165°F).
Drizzle chicken with sour cream sauce and honey. Plate with potatoes, broccoli, and garnish with scallion greens.