Preheat the oven to 375 F
Put potatoes in a pot of water and bring to a boil. Simmer potatoes until just cooked through. Drain and let cool a bit. Slice or dice potatoes
Season chicken with paprika, onion powder, coriander, 1 Tbs thyme, salt and pepper. Sear chicken on each side in a saute pan with 1 Tbs oil. Finish chicken in the oven and cook until internal temperature is 165 F, about 15 minutes.
For the Vinaigrette: Combine the vinegar, 4 oz olive oil, dijon, honey, garlic, salt, pepper, and 1 Tbs thyme. Use a hand or stand blender to puree the ingredients together. Adjust seasoning.
Heat a saute pan. Add in 1 Tbs oil and then add in the celery and onion. Cook 2-3 minutes and season. Add in the potatoes, adjust seasoning and turn off the heat. Use part of the vinaigrette on the potatoes and toss together.
Toss greens with dressing.
Serve chicken with potato salad and green salad. Serve and Enjoy!