Cut 2 russet potatoes into ¼"-thick rounds. Place potatoes on prepared baking sheet and spray with cooking spray. Toss with 2 tsp. garlic pepper. Spread into a single layer. Roast in hot oven until potatoes are tender and slightly browned, 16-18 minutes. Carefully remove from oven and evenly top with a pinch of salt and pepper. While potatoes roast, continue recipe.

Line a plate with a paper towel. Place a medium non-stick pan over medium heat. Add 6 fl. oz. canola oil and let heat, 5 minutes. While oil heats, evenly spread ½ cup panko breadcrumbs on another plate. Pat 12 oz. boneless skinless chicken breasts dry. Place chicken onto plate with panko and flip until coated on both sides, pressing gently to adhere.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Lay chicken away from you in hot oil and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes. Remove from burner. Transfer chicken to towel-lined plate. Evenly top with a pinch of salt and pepper, then 2 pepperjack cheese slices (to taste). Rest until cheese starts to melt, 4-5 minutes. While chicken cooks, continue recipe.

Place 2 brioche buns directly on oven rack, cut-side down. Bake in hot oven until lightly toasted, 3-4 minutes. Carefully remove from oven. Plate dish as pictured, topping bottom bun with 1 fl. oz. dip'n sauce, chicken, ½ oz. hot honey (to taste), ½ oz. crispy jalapenos (to taste), then top bun. Serve with seasoned cottage fries and enjoy!