Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary.

Using your hands, crush crispy fried onions in their bag. (Once crushed, fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in pepper jack.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Add garlic herb butter and a big pinch of salt.

Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of a baking sheet. (For 4, spread across entire sheet.) Brush tops of chicken with a thin layer of crema. Mound with pepper jack mixture, pressing to adhere (no need to coat undersides).

Toss broccoli on empty side of sheet with a drizzle of olive oil, Cuban Spice Blend, salt, and pepper. (For 4, toss broccoli on a second sheet; roast chicken on middle rack and broccoli on top rack.) Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. (If chicken crust browns too fast, loosely cover with foil.)

Divide mashed potatoes, broccoli, and chicken between plates and serve.