Grilled Chicken with Fries, Coleslaw, and Fried Egg

Preheat the grill or a grill pan over medium-high heat.
Rub the chicken breasts with olive oil and season with smoked paprika, garlic powder, onion powder, salt, and pepper.
Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
Brush with honey for a sweet glaze just before removing from the grill.
For the Fries:

Preheat the oven to 425°F (220°C).
Cut the potatoes into thin fries and toss them in olive oil, salt, and paprika.
Spread them out on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Garnish with fresh parsley.
For the Coleslaw:

In a large bowl, mix the shredded cabbage and carrots.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
Pour the dressing over the cabbage mixture and toss until well-coated.
Add sriracha or chili sauce for extra heat, if desired.
For the Fried Egg:

Heat a non-stick skillet over medium heat and melt the butter.
Crack the eggs into the pan and cook for 2-3 minutes, until the whites are set but the yolk remains runny.
Season with salt and pepper.
Assemble: Serve the grilled chicken with fries, coleslaw, and a fried egg on top for a comforting and delicious meal.

Serving and Storage Tips: