Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the lime(s). Halve and peel the onion(s); cut into 1-inch-wide wedges, separating the layers. Medium dice the potatoes. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then cut crosswise into 1/2-inch strips. Thoroughly wash your hands immediately after handling.

Transfer the onion wedges, diced potatoes, and pepper pieces to a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges (or 4 wedges for 4 servings); carefully toss to coat.

Air Fryer: Cook the vegetables at 375°F for 18 to 22 minutes.

Meanwhile, lightly coat the center of a separate sheet pan with olive oil. In a bowl, whisk together the honey, mayonnaise, 1 teaspoon of warm water (or 2 teaspoons for 4 servings), and up to half the chile paste (you will have extra), depending on how spicy you'd like the dish to be. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer the seasoned chicken to the oiled portion of the sheet pan. Evenly top with half the chipotle mayo (avoiding any contact between the raw meat and remaining chipotle mayo) and breadcrumbs (pressing gently to adhere). Drizzle with olive oil.

Roast the prepared chicken 18 to 22 minutes, or until the breadcrumbs are lightly browned and the chicken is cooked through. Remove from the oven. Serve the roasted chicken with the finished vegetables. Top with the remaining chipotle mayo. Serve the remaining lime wedges on the side. Enjoy!

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