Peel and chunk the potatoes into even pieces. Place them in salted water over high heat, bring to boil and cook for about 15 minutes until fork-tender. Drain and let steam.

Preheat oven to 425°F. Toss sliced carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-35 minutes, stirring occasionally. Drizzle with honey the last 5 minutes.

Season chicken breasts with salt, pepper, and thyme or herbs. Heat a skillet over medium-high, add olive oil, sear chicken for 6-7 minutes per side, until golden brown and reach an internal temperature of 165°F.

In the same skillet, sauté shallot and remaining garlic for 2 minutes. Deglaze with white wine, let simmer for 2-3 minutes. Add chicken stock and let thicken, finishing with cold butter.

In a mixing bowl, mash drained potatoes until smooth. Stir in milk and cream cheese, season with salt and pepper for creamy mashed potatoes.

To plate, form mashed potatoes, place sliced chicken on top, add glazed carrots, drizzle with sauce, and garnish with fresh herbs if desired.