Begin by peeling and cubing your Yukon gold potatoes into uniform 1-inch (2.5cm) pieces to ensure even cooking. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Boil over medium-high heat for 15-20 minutes until they are fork-tender and offer absolutely no resistance when pierced.

Drain the potatoes completely and return them to the warm, empty pot for 2 minutes to allow any residual moisture to steam off. In a small saucepan, gently warm the heavy cream and 2 tbsp (30g) of the butter until melted. Pour this warm mixture over the potatoes and use a ricer or masher to blend until you achieve a generous mound of smooth, buttery, creamy mashed potatoes. Cover the pot to keep them hot.

Pat the chicken breasts completely dry on both sides with a paper towel to guarantee a proper sear. Season the meat generously with the kosher salt and black pepper. Lightly coat the chicken in the all-purpose flour, making sure to shake off any excess so only a fine, even, invisible layer remains.

Heat the olive oil in your large skillet over medium-high heat until it shimmers and lightly smokes. Carefully lay the chicken breasts into the pan, dropping them away from you to prevent oil splatters. Leave them completely undisturbed for 5-7 minutes until a perfectly seared, golden-brown chicken breast forms a crust and releases easily from the metal.

Flip the chicken and sear the second side for an additional 4-5 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken to a clean plate to rest, then lower the skillet heat to medium-low. Melt the remaining 2 tbsp (30g) of butter in the skillet, add the minced garlic, and stir continuously for 60 seconds until you see tiny, fragrant flakes of roasted minced garlic. Quickly remove exactly half of this roasted garlic and set it aside for garnishing later.

With the skillet still on medium-low, pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Whisk in the soy sauce, honey, and fresh thyme leaves. Bring the liquid to a gentle, bubbling simmer, allowing the flavors to meld together.

Allow the sauce to reduce undisturbed for 5-8 minutes. Watch carefully as the bubbles become larger, slower, and the liquid transforms into a rich, dark brown savory pan sauce that thickly coats the back of a spoon. Return the rested chicken and any collected juices to the skillet, turning the breasts several times until they are completely coated in a glossy, sticky dark amber garlic herb glaze.

To serve, spoon a wide, generous mound of the creamy mashed potatoes into a shallow, off-white ceramic bowl. Rest the beautifully glazed chicken breast directly on top of the potatoes. Generously pour the remaining pan sauce over the meat, allowing it to pool elegantly around the base of the mashed potatoes. Finish the presentation by sprinkling the reserved roasted garlic flakes and the finely chopped fresh green parsley over the top.