Bring a large pot of salted water to a boil. Add the halved baby potatoes and parboil for 8 minutes. Drain and set aside.
While the potatoes are boiling, prepare the marinade by whisking together ¼ cup olive oil, soy sauce, honey, Dijon mustard, minced garlic, and a pinch of pepper in a bowl. Toss the chicken strips in the marinade and let sit while you sear the potatoes, at least 10 minutes.
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the drained potatoes, cut-side down. Sear without stirring for 3-4 minutes until they develop a golden-brown crust. Flip the potatoes, and cook for another 2 to 3 minutes until golden brown. Remove the potatoes from the skillet and set aside.
Add the marinated chicken strips and sear the chicken for 2-3 minutes per side until golden brown and cooked through.
Push the chicken to one side of the skillet, add the potatoes back and allow them to cook together for another 5 minutes. Check the seasoning and adjust with more salt and pepper if necessary and red pepper flakes.
Remove from heat and sprinkle with fresh parsley and serve with lemon wedges.
