In a small bowl, add sun dried tomatoes cover with 1 cup boiling water. Allow to soak for 2 minutes. Drain and reserve the sun-dried tomato soaking liquid. Mince or grate garlic. Remove thyme leaves from stems. Chop potatoes into 1" cubes (skin optional). Cut cabbage into quarters and shred using a peeler or thinly slice with knife. Peel and grate carrots (optional). Cut chicken breasts into thick slices about 2" wide and 4" long
Prepare potatoes:
In a large pot add potatoes and cover by 2" of cold water. Bring to a boil over medium-high heat and cook until potatoes are soft, 15-20 minutes. Drain potatoes and return to pot. Mash potatoes. Stir in butter and 1 oz sour cream. Salt and pepper to taste. Cover to keep warm.
While the potatoes are boiling season the chicken breasts using a pinch of salt and pepper. Heat 1 tbsp oil in a medium skillet over medium-high heat. Add chicken and cook, stirring occasionally until the chicken is cooked through and browned, about 5–8 minutes. Add 1 tbsp sherry vinegar and cook for 1 min. Add garlic and thyme and cook another 1-2 min. Add sun-dried tomato soaking liquid and cook 30 seconds to simmer. Fold in 2 oz sour cream. Season with salt and pepper to taste.
Mix 1 oz sour cream, 1 tbsp sherry vinegar, 1 tbsp honey or sugar, mustard, salt, and pepper in a medium bowl until incorporated. Add cabbage and carrots and toss to coat.
Serve chicken with creamy sun dried tomato sauce over the mashed potatoes. Enjoy with slaw on the side!