Zest and juice clementines. Cut sunchokes into 1" pieces. Stem, seed, and cut red bell pepper into 1" dice. Trim and thinly slice green onions. Trim two 1" lengths of rosemary sprig and set aside for garnish.

Combine honey, 1 tsp. clementine zest, 1 Tbsp. warm water, and crushed red pepper (to taste) in a small bowl. A little goes a long way with crushed red pepper. Add a little, taste, and add more if desired. You're the chef, so use none at all, if you prefer! Rinse chicken breasts, pat dry, and season with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook 2-3 minutes on each side, or until golden brown. Remove chicken to a plate and return pan to medium-high heat. Chicken will finish cooking in next step. Add 1 tsp. olive oil, sunchokes, red bell pepper, and long rosemary sprig to pan (reserve short pieces for garnish). Cover and cook, stirring occasionally, until vegetables are slightly softened and caramelized, about 5-7 minutes.

Return chicken and any accumulated juices to pan and roast in oven, uncovered, until chicken reaches a minimum internal temperature of 165 degrees and vegetables are fully cooked, about 8-10 minutes. Transfer chicken and vegetables to a plate and return pan to medium heat. Pan handle will be HOT - wrap a clean, dry kitchen towel over handle.

Keeping a kitchen towel wrapped around handle, add 1 tsp. olive oil and half the green onion to pan. Cook 30 seconds. Add demi-glace, balsamic vinegar, clementine juice, and 1/4 cup water. Bring to a boil and cook until thickened to a glaze, about 1-2 minutes. Remove from heat, swirl in butter, and season to taste with salt and pepper. If desired, strain sauce for a more elegant presentation.

Pour glaze on a platter and arrange vegetables and chicken on sauce. Drizzle chicken with hot honey (to taste - remember, it's spicy) and garnish with remaining green onions and reserved rosemary sprigs.