Chili Garlic Chicken with Piperade and Potatoes | Williams Sonoma

Ingredients

• 6 boneless, skin-on chicken breasts
• 1 jar (11 3/4 oz./350 g) Jean-Georges x Williams Sonoma Sriracha Garlic Marinade
• 4 large Idaho potatoes, washed and dried
• 10 garlic cloves, thinly sliced 
• 2/3 cup (5 fl. oz./160 ml) extra-virgin olive oil
• 2 large (13 3/4 oz./430 g) red bell peppers, ribs removed and peppers cut into fine long julienne
• 2 medium (10 1/2 oz./330 g) orange bell peppers, ribs removed and peppers cut into fine long julienne
• 1 large (10 1/2 oz./330 g) yellow onion, halved and thinly sliced
• 1/3 small habanero chile, seeded, ribs removed and chile very thinly sliced
• 1 small (1 oz./30 g) Fresno chile, seeded and cut into fine julienne
• 1 pint (11 3/4 oz./350 g) ripe red cherry tomatoes, halved
• 1/2 cup (4 fl. oz./125 ml) Champagne vinegar
• 1 1/2 Tbs. kosher salt  
• Kosher salt and freshly ground pepper
• Canola oil for grilling and frying  
• Pinch of hot smoked paprika
• Freshly ground pepper
• Minced fresh chives, chive flowers or microgreens