Preheat oven to 400°F (200°C). Toss Brussels sprout leaves with 1 tablespoon olive oil and sea salt. Spread in a single layer on a baking sheet and roast for 10-12 minutes until crispy and browned.

In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar over low heat. Simmer for 3 minutes, then set aside.

Place feta, basil, 2 tablespoons olive oil, and lemon juice in a food processor. Blend until a smooth, pourable consistency is reached for the swirl.

Season chicken breasts generously with Cajun seasoning. In a large skillet over medium-high heat, sear chicken for 6-8 minutes per side until internal temperature reaches 165°F (74°C). Brush with hot honey glaze in the final 2 minutes of cooking. Remove and slice.

Boil fettuccine in salted water according to package directions until al dente.

In a large saucepan, melt butter and sauté minced garlic for 1 minute. Add heavy cream and bring to a gentle simmer. Whisk in Parmesan cheese until the sauce thickens.

Drain pasta and toss immediately with the Alfredo sauce. Season with salt and pepper.

Plate the pasta, top with sliced hot honey chicken, drizzle with the basil feta mixture, and garnish with a handful of crispy Brussels chips.