If you've never had Alabama BBQ sauce before, allow us to introduce you: deliciousness, meet you, you, meet deliciousness. This tangy BBQ is lip-smacking good with a tender chicken breast, a mound of spicy yet soothing slaw, and honey-glazed carrots. One bite and you'll be transported to a backyard cook-out on a hot summer day, far away from the colds of December!
Peel carrot, trim, and cut into sticks 3" long and ½" thick. Thinly slice Fresno chile on an angle. Combine ¾ the mayonnaise (reserve remaining for slaw), Dijon, half the apple cider vinegar (reserve remaining for slaw), and a pinch of salt and pepper in a small mixing bowl. Refrigerate until ready to plate. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Slaw
Combine slaw mix, Fresno slices (to taste), remaining mayonnaise, remaining apple cider vinegar, half the honey (reserve remaining for carrots), and a pinch of salt and pepper in a medium mixing bowl. Stir and refrigerate until ready to plate.
Sear the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Place chicken in hot pan and cook undisturbed until golden brown, 3-4 minutes. Transfer chicken to prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
Finish the Chicken
Place baking sheet in oven. Bake until chicken reaches a minimum internal temperature of 165 degrees and chicken is golden brown, 5-7 minutes. Remove from oven and allow to rest at least 5 minutes. While chicken bakes, cook carrots.
Cook the Carrots
Heat 2 tsp. olive oil in pan used to sear chicken over medium heat. Add carrots and cook, stirring occasionally, until tender, 5-7 minutes. Add remaining honey and 1 Tbsp. water to pan and cook, stirring occasionally, until honey begins to bubble and glazes carrots, 30 seconds to 1 minute. Remove pan from burner and season with a pinch of salt and pepper.
Plate the Dish
Place a serving of slaw and carrots on a plate. Add a pool of white BBQ sauce to plate and place chicken in sauce.