Ancho-Honey Chicken Fajitas

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; transfer to a bowl. Season with salt and pepper; top with half the vinegar. Roughly chop the jalapeño pepper. Cut off and discard the stem of the poblano pepper. Halve the pepper lengthwise; remove the ribs and seeds, then thinly slice crosswise.Thoroughly wash your hands and cutting board immediately after  handling the peppers.

In a medium bowl, combine the grated carrots, half the honey (kneading the packet before opening), remaining vinegar, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Meanwhile, line a sheet pan  with foil. Place the sliced onion and sliced poblano pepper on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. Remove from the oven.

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel; microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

In a bowl, whisk together the chile paste, remaining honey, and 2 tablespoons of water. 

Pat the chicken dry with paper towels; season with salt and pepper. Working in 2 batches, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add half the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Transfer to a bowl. Repeat with the remaining chicken and glaze. Season the sour cream with salt and pepper. Serve the warmed tortillas, cooked chicken, cheesy vegetables, seasoned avocado, marinated carrots (discarding any liquid), and seasoned sour cream separately. Assemble each fajita using 1 warmed tortilla. Enjoy!