3 1/4 lb russet potatoes, peeled and cut into 1/3-inch thick fries
2 tbsp safflower oil
3/4 tsp sea salt, divided
1 tsp fresh ground black pepper, divided
Olive oil cooking spray
1 1/4lb ground turkey breast
1/2 large onion, minced
2 cloves garlic, minced
1/2 cup unsalted tomato paste
1 tbsp chile powder
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp ground cinnamon, or to taste
1/8 tsp ground cayenne pepper, or to taste
1 3/4 cups reduced-sodium chicken broth
1 tbsp raw honey
1/4 cup reduced-fat sour cream
3oz reduced-fat cheddar cheese, grated
4 scallions, trimmed and thinly sliced

3 1/4 lb russet potatoes, peeled and cut into 1/3-inch thick fries 2 tbsp safflower oil 3/4 tsp sea salt, divided 1 tsp fresh ground black pepper, divided 1 1/4lb ground turkey breast 1/2 large onion, minced 2 cloves garlic, minced 1/2 cup unsalted tomato paste 1 tbsp chile powder 1 tsp ground cumin 1 tsp dried oregano 1/4 tsp ground cinnamon, or to taste 1/8 tsp ground cayenne pepper, or to taste 1 3/4 cups reduced-sodium chicken broth 1 tbsp raw honey 1/4 cup reduced-fat sour cream 3 oz reduced-fat cheddar cheese, grated 4 scallions, trimmed and thinly sliced

To a large bowl, add potatoes and enough warm water to cover by a few inches; set aside for 20 to 30 minutes. Drain and dry thoroughly. (TIP: You can skip soaking the potatoes if you're short on time. Fries may not be as crisp, but they'll still taste great.)
Arrange oven racks in upper and lower thirds of oven and preheat to 425. Line 2 large, rimmed baking sheets with nonstick foil or parchment paper. Pile half of potatoes on each sheet. To each sheet, add 1 tbsp oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss potatoes until coated and spared in a single layer. Roast for 20 minutes. Remove from oven and turn over. Return to oven, switching positions of sheets and roast until both sides are golden brown, about 10 minutes.
Meanwhile, prepare chili: Mist a large saucepan or a wide, deep skillet with cooking spray and heat on medium-high. Add turkey, remaining 1/4 tsp salt and remaining 1/2 tsp pepper and cook, breaking up with a spoon, until no longer pink, 4 to 5 minutes. Push turkey to edges of pan and add onion to center of pan. Cook, stirring frequently until translucent, about 2 minutes. Add garlic and stir to combine all ingredients and cook until soft, 1 to 2 minutes. Add tomato paste, chile powder, cumin, oregano, cinnamon and cayenne and stir until combined. Add broth and bring to a simmer, stirring frequently. Reduce heat to medium-low and simmer, stirring frequently until thickened, 8 to 10 minutes. Add honey and stir until dissolved.
Divide fries among serving plates and top evenly with chili, sour cream, cheese and scallions.