Preheat the oven to gas 6, 200°C, fan 180°C.
Cut the potatoes into thick wedges and place in a roasting tin with the oil. Sprinkle with the piri piri seasoning and roast for 45 minutes.
Meanwhile, place the chicken breasts between clingfilm and bash with a rolling pin until flattened slightly. Put the lime juice and zest, and honey in a large dish. Season to taste and add the chicken and toss to coat. Leave to marinate for 30 minutes while the potatoes are cooking.
To make the salsa, mix the red onion with the tomatoes, lime juice, chilli and coriander and chill until ready to serve.
Heat a griddle pan and cook the chicken for 5-6 minutes on each side until tender and cooked through with no pink showing. Serve with the oven chips, salsa and lime wedges.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.