Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Reserving the sheet pan, transfer the roasted carrots to a plate.

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until tender and the water has been absorbed. Turn off the heat; fluff with a fork.

Meanwhile, peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, combine the sour cream and the juice of 1 lime half. Taste, then season with salt and pepper if desired. 

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the drained beans and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently and mashing the beans with the back of a spoon, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl. Rinse and wipe out the pan.

Place the tortillas on the same sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Toast in the oven 7 to 9 minutes, or until lightly browned. Transfer to a work surface.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the roasted carrots, honey (kneading the packet before opening), the juice of the remaining lime half, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until coated and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Assemble the tostadas using the toasted tortillas, cooked beans, cooked chicken and carrots, and lime sour cream. Add the lime zest to the pot of cooked rice. Season with salt and pepper; stir to combine. Serve the tostadas with the finished rice. Enjoy!