Adjust racks to top and middle positions and preheat oven to 425˚F. Wash and dry all produce. Dice potatoes into ½ inch pieces. Toss on baking sheet with a drizzle of olive oil, half the BBQ seasoning (you will use the rest in the next step), pepper and a big pinch of salt. Set aside.
Place 2 Tablespoons butter in a medium microwave-safe bowl, microwave until melted - about 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ seasoning, pepper and a big pinch of salt. Add Panko and stir until evenly combined.
Pat chicken dry with paper towels and season all over with salt and pepper. Lightly oil a second baking sheet and spread chicken out on it. Evenly spread sour cream onto tops of chicken, mound with Panko mixture, pressing to adhere (no need to coat the undersides)
Roast potatoes on top rack until crispy (20-25 minutes). Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through (15 - 18 min)
Meanwhile cut any large broccoli florets into bite-sized pieces. Place in a large microwave-safe bowl with 1 teaspoon water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender (1-2 minutes). Carefully remove plastic wrap, watching for steam. Drain any water left in bowl, then toss broccoli with 1 Tablespoon butter until melted. Season with salt and pepper.
Divide chicken, potatoes and broccoli between plates. Drizzle chicken with as much hot honey as you like.