Place cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until potatoes are fork-tender. Drain well and return to the pot. Add warm milk, butter, and sour cream. Mash until smooth and creamy. Season with salt to taste. Keep warm.

In a medium saucepan, melt butter over medium heat. Add sliced carrots and cook for 5 minutes, stirring occasionally. Add honey, cinnamon, and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes until carrots are tender but still slightly crisp.

Season chicken breasts with thyme, rosemary, garlic powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.

In the same skillet, add chicken broth to deglaze, scraping up any browned bits. Reduce heat to medium and stir in heavy cream and butter. Simmer for 2-3 minutes until sauce thickens slightly. Return chicken to the skillet and spoon sauce over the top.

Spoon a generous portion of mashed potatoes onto each plate. Place one chicken breast alongside the potatoes and drizzle with the creamy pan sauce. Arrange honey glazed carrots on the side. Garnish with fresh herbs if desired.