Wash and dry all produce. Preheat the oven to 400 degrees. Cut the potatoes into 1/2-inch wedges (like steak fries). Toss on a baking sheet with a large drizzle of oil, the paprika, and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing once, until golden brown.

Combine the panko and coconut flakes in a shallow dish with a pinch of salt and pepper. Place 2 Tablespoons honey and a large drizzle of oil in a medium bowl. Cut the chicken breasts into 1-inch strips (like chicken fingers). Toss the chicken into the honey mixture to coat, and season with salt and pepper. Working one at a time, press each strip into the coconut mixture. Set aside.

Trim the long-stemmed ends of the green beans. Toss on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast 10-12 minutes, until slightly crispy.

Heat a thin layer of oil (about 3 Tablespoons) in a pan over medium-high heat. Working in batches, add the chicken fingers. Cook 2-3 minutes per side, until golden brown and cooked through. Place the finished strips on a paper-towel-lined plate. TIP: If they begin to brown too quickly, lower the heat.

Plate: Serve the coconut-crusted chicken fingers with the fries and roasted green beans on the side. Serve with ketchup for dipping. Enjoy!