Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
To prepare Hasselback potatoes, trim base of each potato so they can sit flat on the chopping board. Place a bamboo skewer on each side of potato to prevent the knife from going all the way through when slicing. Using a sharp knife, slice potato vertically into 3mm slits. Repeat with remaining potatoes. Place potatoes on a large baking tray lined with baking paper, then drizzle with oil and season. Bake for 40 minutes or until golden and tender.
Meanwhile, to make the honey & mustard chicken topping, combine honey, mustard and 2 tbs water in a small bowl. Slice chicken horizontally to form 2 thin pieces. Heat oil in a frying pan over medium heat and cook chicken for 4 minutes on each side or until golden and cooked through. Transfer to a board. Place honey mixture in pan and cook for 1 minute or until slightly thickened. Remove from heat. Finely chop chicken and add to pan, tossing in honey mixture to coat. Transfer to a bowl. Sprinkle over thyme.
To make the sour cream & chives topping, combine sour cream, lemon juice and 2 tbs chives in a small bowl. Season. Top with remaining chives.
To make the nachos cheese topping, place cheese, salsa, jalapeños and coriander in separate small bowls and arrange on a large tray. Add honey & mustard chicken topping and sour cream & chives topping to tray. Arrange potatoes on tray and serve.