Wash and dry all produce. Bring a large pot of salted water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, rolling pin, or heavy-bottomed pan until 1/2-inch thick.

Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, mince chili. Finely mince chives until you have 1 TBSP.

Once water is boiling, add gemelli to pot and cook, stirring occasionally. After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes longer.

Once green beans are tender, remove from pot with a slotted spoon and set aside on a paper-towel-lined plate to dry. Season with salt and pepper. Drain gemelli, then return to empty pot off heat.

Add cheddar cheese, 1 TBSP water, 1 TBSP butter, cream cheese, chives, and a pinch of chili (to taste) to pot with gemelli. Stir until a creamy, thick sauce has formed. Season with salt and pepper.

Add barbecue sauce, vinegar, and as much chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ‘n’ cheese and green beans on the side.