Slice the potatoes in half or in quarters, depending on the size. You want the potato chunks to all roughly be the same size.

Place the potatoes in a large pot of cold water over medium heat. Season the water with a big pinch of salt. Bring the potatoes to a boil, then boil until they are fork tender, about 12 to 15 minutes. (If your potato chunks are smaller, check after 10 minutes.)

While the potatoes are boiling, heat the butter and cream in a saucepan over medium-low heat until the mixture is warmed through.

Drain the potatoes well and place them back in the pot. Use a potato masher or ricer to begin mashing the potatoes into the consistency you enjoy. Mash in half of the butter and cream mixture and 1 teaspoon salt. Stir in the cheddar cheese. Stir until the cheese is melting, then add in the rest of the cream and butter mixture. Taste and season the potatoes more if needed.

Preheat the oven to 425 degrees F.

Season the chicken all over with salt, pepper and the smoked paprika and garlic powder.

Heat the olive oil in a cast iron (or oven safe) skillet over medium heat. Once hot, add the chicken. Sear for 2 to 3 minutes, or until it’s deeply golden, before flipping it over and repeating on the other side.

Whisk together the apple cider, maple syrup and water. Once the chicken is seared, keep it over medium heat and pour the liquid in. Let it bubble and simmer for 1 to 2 minutes.

Transfer the pan to the oven for 10 to 12 minutes or until the internet temperature of the chicken reaches 165 degrees F. Let it rest for 10 minutes before slicing. Spoon the sticky sauce over before serving! Serve over the cheddar mashed potatoes.