Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Halve the baby gold potatoes, rinse them under cold water, and pat them dry. Toss the potatoes with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper until evenly coated. Spread the potatoes in a single layer, cut side down, and roast for 25–35 minutes until golden and fork-tender.

Prepare the Brussels sprouts by trimming the ends and thinly slicing them. Place them in a large mixing bowl.

In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, kosher salt, black pepper, and minced garlic if using. Toss this dressing with the Brussels sprouts and set aside to marinate.

Prepare the chicken dredge by mixing flour, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper in one bowl, and whisking together the egg and milk in another bowl.

Pat the chicken pieces dry, dip them in the egg wash, and then coat them with the flour mixture. Set aside.

Heat oil in a large skillet over medium-high heat and fry the chicken in a single layer for 3–5 minutes per side until golden brown. Drain on a wire rack or paper towel.

In a small saucepan, combine hot sauce, butter, honey, garlic powder, and a pinch of salt over low heat, stirring until smooth.

Transfer the warm fried chicken to a bowl, drizzle with buffalo sauce, and toss gently until fully coated.

Adjust the seasoning of the marinated Brussels sprouts and assemble by dividing potatoes and Brussels sprouts in bowls, topping with buffalo chicken, cheese, green onions, and dressing.

Serve immediately while hot.