Trim and thinly slice green onions.

In a mixing bowl, combine slaw mix, 2/3 the sour cream (reserve remaining for chicken), 2 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Set aside, stirring once before serving.

Pat chicken breasts dry and, on a separate cutting board, cut into 3/4" strips.

In another mixing bowl, combine biscuit mix, 3 Tbsp. water, and green onions until a thick, spoonable batter forms.

Divide batter into two equally-sized biscuits and place on prepared baking sheet. Bake in hot oven until golden brown, 15-18 minutes.

Rinse bowl clean and reserve.

While biscuits bake, prepare chicken.

Combine remaining sour cream and 1/3 cup cold water in reserved rinsed mixing bowl. In another mixing bowl, combine flour and a pinch of salt and pepper.

Dip chicken in sour cream mixture. Then lay in flour mixture, flipping until coated completely. Shake off excess flour.

Place on a plate in a single layer. Repeat with remaining chicken. Set aside to dry slightly, 5 minutes.

While chicken dries, heat oil.

Line a plate with a paper towel.

Place canola oil in a medium non-stick pan over medium heat. Let heat, 5 minutes.

After 5 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, add chicken and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.

Remove to towel-lined plate and season with a pinch of salt and pepper.

In another mixing bowl, combine honey and hot sauce (to taste).

Plate dish as pictured on front of card, drizzling chicken with hot honey. Bon appétit!