Wash and dry all produce. Preheat oven to 400 degrees. Place potatoes in a medium pot with a pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 25-30 minutes. Drain and set aside to cool.

Toss broccoli on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until lightly browned and crisp, 15-20 minutes, tossing halfway through.

Meanwhile, mince chives. Mince or grate garlic. Zest lime until you have 1/2 tsp zest, then cut into halves. Mince jalapeño, removing seeds and ribs for less heat. TIP: Don’t forget to wash your knife, cutting board, and hands after handling the jalapeño to avoid getting heat anywhere you don’t want it.

Toss garlic, jalapeño, a pinch of salt, and a drizzle of olive oil into a pile on your cutting board. Mash into a paste, scraping it under the side of your knife while pressing down. Add to a small bowl along with cream cheese, lime zest, juice from lime, half the chives, and 1 TBSP olive oil. Stir to combine. Stir in water 1 tsp at a time until mixture is drizzly. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with garlic powder, salt, and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side. Let rest a few minutes, then thinly slice.

Cut potatoes into 1/4-inch-thick slices once cool enough to handle. Divide potatoes, broccoli, and chicken between plates. Drizzle sauce over potatoes and sprinkle with remaining chives.