Preheat oven to 400 degrees F.

Peel the sweet potatoes and cut them into french fries. Toss with 1 teaspoon Cajun spices and 2 tablespoon olive oil. Spread the sweet potatoes in an even layer on a baking sheet. Bake for 20 minutes, flipping the fries halfway through.

Make the dressing for the apple kale slaw. Whisk together 1 tablespoon lemon juice with 3 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dijon mustard, and ½ teaspoon sugar. Thinly slice and peel ½ an apple and toss together with 2 cups shredded kale and the prepared dressing.

Filet the chicken breasts into 4 equal portions. Combine ¼ cup all-purpose flour with 1 teaspoon paprika and 1 teaspoon garlic powder. Coat the chicken in the seasoned flour, shaking off the excess.

Heat 1 tablespoon oil in a saute pan over medium heat. Cook the chicken until golden brown on both sides and the juices run clear.

Meanwhile, whisk together 1 tablespoon honey with 1 tablespoon dijon mustard, 1 ½ teaspoon chipotle tabasco, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Drizzle the spicy honey mustard on the chicken.

Assemble the sandwiches. Toast the sandwich buns and place the chicken on the bottom bun followed by the apple kale slaw and Cajun potato wedges. Serve immediately.