Spicy Honey-Lime Chicken Tostadas

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. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut 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. Leaving the foil on the sheet pan, transfer the roasted carrots to a plate.

While the carrots roast, in a small pot, combine the rice, a big pinch of salt, and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover and set aside in a warm place.

While the rice cooks, peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Drain and rinse the beans. Using a peeler, remove the lime rind, avoiding the white pith; mince to get 2 teaspoons of zest (or use a zester). Halve the lime. In a bowl, combine the sour cream and the juice of 1 lime half; season with salt and pepper to taste.

While the carrots continue to roast, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the water has cooked off. Turn off the heat. Season with salt and pepper to taste. 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. Turn to coat. Toast in the oven 9 to 11 minutes, or until lightly browned and crispy. Transfer to a work surface.

While the tortillas toast, pat the chicken dry with paper towels; season with salt and pepper. In the pan used to cook the beans, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken; cook, stirring occasionally, 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, 2 to 3 minutes, or until the carrots are glazed and the chicken is cooked through; season with salt and pepper to taste. Divide the finished chicken and carrots among the toasted tortillas. Top with the seasoned sour cream. Stir the lime zest into the pot of cooked rice; season with salt and pepper to taste. Serve the tostadas with the finished rice and cooked beans. Garnish with the sliced green tops of the scallions. Enj