Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Lightly oil the foil. In a bowl, combine the biscuit mix, flour, sour cream, half the cheddar and monterey jack, and 1 tablespoon of water (or 2 tablespoons for 4 servings). Gently stir until just combined (be careful not to overmix). Scoop the biscuit dough into 2 equal-sized dollops (or 4 dollops for 4 servings); place on one side of the prepared sheet pan(s). Evenly top with the remaining cheddar and monterey jack. In a bowl, whisk together the honey, mustard, and mayonnaise; season with salt and pepper.

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. Transfer the seasoned chicken and zucchini to the other side of the sheet pan(s). Top the seasoned chicken with half the honey mustard (avoiding any contact between the raw meat and remaining honey mustard). Drizzle the zucchini with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat and arrange in an even layer. Bake 14 to 18 minutes, or until the chicken is cooked through, the biscuits are set and cooked through, and the zucchini is browned. Remove from the oven. Serve the baked chicken with the baked biscuits and baked zucchini. Drizzle the chicken with the remaining honey mustard. Enjoy!

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.