Mix together all the ingredients for the coleslaw. Season with salt and pepper to taste. Refrigerate.

Mojito: Stir together all ingredients until well combined. Refrigerate until ready to serve to allow the flavors to meld. Taste and adjust the lime or honey as needed.

Make the pork and beans: Dice the bacon into small pieces. In a small saucepan, cook the bacon on medium heat just until tender to render off the fat, not crispy. Turn off heat. Remove the bacon pieces, drain the fat and add the bacon back in. Add the remaining ingredients to the saucepan, mix, and turn the heat back on to medium.

Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.

In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.

Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).

Place the biscuits on the prepared baking sheet. Bake the biscuits for 12 - 15 minutes, or until they are golden brown on top and cooked through.

Make the wings: Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or rub with oil.

On the sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and parmesan and toss again. Add 2 TBSP of olive oil, tossing to coat. Arrange the chicken evenly on the baking sheet. Bake for 15 - 20 minutes until the chicken is cooked through.

Meanwhile, make the sauce. Heat the butter in a large skillet over medium-high heat. Cook until it begins to brown, about 3 - 5 minutes. Stir in the garlic and then slowly pour in the cream. Whisk in the parmesan and cayenne. Season with salt and pepper. Simmer the sauce for 3 - 5 minutes, whisking until smooth. Keep warm over low heat.

Pour the parmesan sauce over the chicken and toss the chicken up in the sauce.

Serve the chicken with fresh parsley, coleslaw, pork and beans, a biscuit and honey, and a mojito mocktail.