Deviled Chicken & Honey-Chipotle Sauce

1. Remove the honey from the refrigerator to bring to room temperature.
2. Place an oven rack in the upper third of the oven, then preheat to 450°F.
3. Wash and dry the fresh produce. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.
4. In a bowl, combine the halved tomatoes, sliced white  bottoms of the scallions, and a drizzle of olive oil; season with salt and pepper.

Bread the chicken:

1. Line a sheet pan with foil. In a medium pot, heat the butter on medium until melted (or melt in a large bowl in the microwave).
2. Reserving the pot, transfer to a large bowl. Add the spice blend and mustard; season with salt and pepper. Whisk until thoroughly combined.
3. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper.
4. Pat the chicken dry with paper towels; season on both sides with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the breaded chicken to the sheet pan.

Bake:

1. Top the breaded chicken with a drizzle of olive oil. Place on the upper oven rack. Bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven.

TO SERVE

Make the rice:

1. Meanwhile, in the reserved pot (or a medium pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
2. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender.
3. Turn off the heat and fluff with a fork. Stir in the cilantro sauce until combined. Taste, then season with salt and pepper if desired.