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In a small bowl, add red onion, 1 tablespoon vinegar, and water and toss to combine; let sit at room temperature until ready to use, at least 15 minutes, or refrigerate up to 24 hours. When ready to use, drain and discard liquid.
In a large skillet, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.
Meanwhile, if using fresh peas, bring a medium saucepan of salted water to a boil over high heat. Add fresh peas; cook until tender-crisp and bright green, about 1 minute. Drain and rinse under cold water until cool; drain well and pat dry with paper towels. If using frozen peas, ensure they are fully thawed, drained, and patted dry.
In a large bowl, whisk together mayonnaise, sour cream, garlic, honey, salt, pepper, and remaining 1 tablespoon vinegar until smooth. Stir in chives, dill, and lemon zest.
Add peas, cheddar, and drained onions to bowl; fold gently until evenly coated. Stir in bacon just before serving.