1. Heat oven to 400°F (200°C). Place potatoes in a pot of cold salted water, bring to a boil and cook 12-15 minutes until very tender.
2. Drain well, return to the pot, and mash with butter and cream until silky. Season to taste, cover, and keep warm.
3. Pat chicken dry. In a large oven-safe skillet, heat olive oil over medium-high. Season the chicken with paprika, salt, and pepper.
4. Sear 3-4 minutes per side until golden. Add garlic and cook 30 seconds, stirring to infuse butter to emulsify and reduce to a light sauce.
5. Add carrots to the skillet; drizzle with honey and sprinkle Italian herbs. Turn to coat in pan juices. Spread in a single layer.
6. Transfer to the oven and roast 18-22 minutes, basting once, until carrots are tender and chicken reads 165°F (75°C).
7. Rest chicken 5 minutes. If needed, simmer pan juices 1-2 minutes to thicken to a spoonable glaze.
8. Spoon a bed of creamy mash onto warmed plates, top with chicken, nestle carrots alongside, and finish with the glossy pan sauce.