Begin by placing peeled and cubed potatoes in a large pot and covering them with cold, salted water. Bring to a rolling boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender. Drain and allow excess moisture to evaporate before mashing with warm milk and butter.

While the potatoes are boiling, pat the chicken dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, lower heat and add minced garlic. Sauté for 30 seconds until fragrant. Pour in honey, soy sauce, and apple cider vinegar or lemon juice. Simmer for 2-3 minutes until it thickens slightly.

Return the seared chicken to the skillet, coating it well in the sauce. Simmer together for an additional 2-3 minutes to allow the chicken to absorb the flavors and achieve a glaze.

To serve, form a well in the mashed potatoes and place glazed chicken on top. Drizzle with remaining honey garlic sauce.