In a mixing bowl, combine the honey BBQ sauce, olive oil, garlic powder, paprika, salt, and black pepper. Mix well.

Coat the chicken breasts in the marinade, ensuring they are well covered. Marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

Preheat the grill or oven to 375°F (190°C).

Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (75°C). If using the oven, bake for 25-30 minutes, turning halfway through.

Wash and peel the potatoes. Cut them into bite-sized cubes.

Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes or until fork-tender. Drain and let cool.

In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, chopped celery, chopped red onion, chopped boiled eggs, salt, and pepper. Mix well.

Add the cooled potatoes to the dressing mixture and gently fold until the potatoes are coated.

Chill in the refrigerator for at least 20 minutes before serving.

Serve the grilled Honey BBQ Chicken on a platter alongside the Southern Potato Salad. Sprinkle paprika on the salad for garnish.