Place potatoes in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil. Reduce heat and simmer for 15-20 minutes until potatoes are fork-tender. Drain well and return to the pot. Add warm milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and white pepper. Keep warm.

While potatoes cook, melt butter in a skillet over medium heat. Add carrots and cook for 5 minutes, stirring occasionally. Add honey, cinnamon, and salt. Reduce heat to low, cover, and cook for 10-12 minutes until carrots are tender but still slightly crisp. Stir in fresh parsley before serving.

Pat chicken breasts dry and season both sides with thyme, rosemary, garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.

Reduce heat to medium and add butter to the same skillet. Add garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until slightly reduced. Stir in heavy cream and Parmesan cheese. Cook for another 2-3 minutes until sauce thickens slightly. Stir in fresh parsley.

Spoon a generous portion of mashed potatoes onto each plate. Place one chicken breast beside the potatoes. Spoon creamy pan sauce over the chicken. Arrange honey glazed carrots alongside. Garnish with additional fresh parsley if desired.