Season the chicken thighs with salt, black pepper, and garlic powder. Heat olive oil in a skillet over medium heat, and cook the chicken until browned and cooked through, about 7-10 minutes per side.

Make the Fries

Cut the potatoes into fries and soak them in water for 30 minutes. Drain and pat dry. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown, about 5 minutes. Drain on paper towels and season with salt.

Cook the Red Beans & Rice

In a pot, sauté diced onion and minced garlic until softened. Add red kidney beans, chicken broth, bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes. In a separate pot, cook rice according to package instructions.

Prepare the Coleslaw

Shred cabbage and carrot. In a bowl, mix mayonnaise, vinegar, sugar, and salt. Combine with shredded vegetables and mix well. Refrigerate until serving.

Bake the Cornbread

Preheat the oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk milk, egg, and melted butter. Combine wet and dry ingredients and mix until just combined. Pour into a greased baking dish and bake for 20-25 minutes until golden.