Peel carrots and cut into 1/2"-thick fries.

Place carrots on prepared baking sheet and spray with cooking spray. Toss with 1/4 tsp. salt and a pinch of pepper. Spread into an even layer.

Roast in hot oven, 10 minutes.

While vegetables roast, continue recipe.

Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

In a microwave-safe bowl, combine apricot preserves, sambal (to taste), 2 tsp. water, and a pinch of pepper. Microwave uncovered until hot and bubbling, 30-60 seconds.

In a mixing bowl, combine panko, a pinch of salt, coconut, and half the curry powder (reserve remaining for chicken). Transfer to a plate and spread mixture into an even layer.

Season both sides of chicken with remaining curry powder and a pinch of salt. Evenly top one side of chicken with mayonnaise. Place chicken, mayonnaise-side down, onto panko mixture, pressing firmly to adhere to one side.

Remove stems, seeds, and ribs, and halve bell peppers.

After 10 minutes, carefully remove carrots from oven. Add peppers and a pinch of salt to baking sheet and toss to combine. Spread into an even layer.

Roast again in hot oven until vegetables are lightly browned and tender, 10-15 minutes.

Carefully remove vegetables from oven. Add butter and toss until coated and melted. Vegetables will be hot! Use a utensil.

Place a large non-stick pan over medium heat and add 5 tsp. olive oil. Let oil heat, 1 minute.

After 1 minute, carefully lay chicken, panko-side down first, in hot oil. Cook until topping starts to brown, 3 minutes.

Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

Remove from burner.

Plate dish as pictured on front of card, serving sauce on the side. Bon appétit!