Wash and dry all produce. Preheat grill to high (you can skip this if cooking on the stove). Peel potato, then cut into 1/2-inch cubes. Place in a medium pot with enough water to cover by 1 inch. Bring to a boil and add a pinch of salt. Cook until easily pierced by a knife, 10-12 minutes. Drain and return to pot to let dry out.

Meanwhile, trim scallions, then thinly slice on an angle. Cut 2 TBSP butter into a few small pieces. Thinly slice celery. Peel, then grate carrot. In a medium bowl, toss celery, carrot, 1 TBSP white wine vinegar, 1/2 tsp celery salt, a drizzle of olive oil, and a pinch each of pepper and sugar (we sent more vinegar and celery salt than needed).

If cooking chicken on the stove, heat a drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then rub with a drizzle of olive oil. Season with salt and pepper. Cook in pan or on grill over direct heat until no longer pink in center, 4-5 minutes per side. Remove from pan or grill and set aside.

Add Frank’s RedHot® to same pan you cooked chicken in. (TIP: If grilling, heat the sauce in a small pot.) Bring to a gentle simmer over medium heat, then reduce heat to low. Add butter one piece at a time, whisking to melt and incorporate. Once all of the butter has been mixed in, add chicken and gently toss to coat. Remove from heat.

Add sour cream to drained potato in pot. Mash with a potato masher or wooden spoon until mostly smooth. Stir in half the scallions. Season with salt and pepper. TIP: If potato has cooled, quickly reheat over medium-low heat.

Divide slaw and mashed potato between plates. Add chicken, allowing excess sauce to drip off before plating. Garnish with remaining scallions and serve.