Spicy Honey Glazed Chicken

Pop the wedges on a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Halfway through, sprinkle over the bacon lardons and three quarters of the Monterey Jack, then bake for the remaining time. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.

While the wedges cook, put half the soured cream into a small bowl with the blue cheese, remaining Monterey Jack, water (see ingredients for amount) and three quarters of the chives.
Season with salt and pepper, then mix together well - blue cheese dip done!

Put the remaining soured cream in a medium bowl and season with salt and pepper. Add the coleslaw mix and stir to coat, then set your slaw aside.
Lay a chicken thigh in the spiced flour, then turn to evenly coat all over. Transfer to a clean plate, then repeat with the remaining thighs. IMPORTANT: Wash your hand and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, lay the chicken thighs flat in the pan. Discard any spiced flour left on the plate.
Fry the chicken until browned on each side and cooked through, 12-14 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, remove the pan from the heat. Pour in the honey and sriracha mixture and turn to glaze the chicken in the sauce.