Stem, seed, and slice red bell pepper into thin 1/2'' strips. Peel and cut potatoes into 1" dice. Stem, seed, and mince Fresno chile. Peel and halve shallot. Cut one half into 1/4" dice and mince the other half. Rinse chicken breasts, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

Bring a medium pot with potatoes, enough water to cover, and 1/2 tsp. salt to a boil. Cook until potatoes are tender, 9-12 minutes. Drain potatoes in colander, wipe pot clean, and reserve. While potatoes cook, sear chicken.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken in hot pan. Sear until golden brown, 4-6 minutes. Transfer chicken to half of prepared baking sheet. Reserve pan; no need to wipe clean. Place red bell pepper on other half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast until chicken reaches a minimum internal temperature of 165 degrees and red bell pepper is tender, 7-10 minutes.

Return pot used to cook potatoes to medium-high heat. Add 1 Tbsp. olive oil and diced shallot to hot pot. Cook until shallot begins to soften, 3 minutes. Add curry powder, 1/4 tsp. salt, and Fresno chiles (to taste) and cook 1 minute. Stir in cooked potatoes and gently crush them. Stir in peas and cook until peas are warmed through, 2 minutes. Remove from burner and set aside.

Return pan used to cook chicken to medium heat. Add 1/2 tsp. olive oil and minced shallot and cook 1-2 minutes. Add ginger, 1/4 cup water, and cream. Bring to a boil and cook until reduced by half and creamy, 4-5 minutes. Remove from burner, swirl in butter, and season to taste with salt and pepper.

Place potatoes and red bell pepper on a plate. Lean chicken against potatoes and pour ginger cream sauce in front of chicken.