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For the Chipotle Sauce: In a blender or food processor, combine the chipotles, barbecue sauce, brown sugar, bourbon, garlic, and lime juice and process until smooth, about 30 seconds.
For the Chicken: Season the chicken generously with salt and pepper and place the pieces in a glass baking dish or large zip-top bag. Add 2 cups of the chipotle sauce to coat the chicken. Refrigerate for at least 2 hours and up to 1 day. Preheat the oven to 375°F. Line a baking sheet with foil. Remove the chicken from the marinade (the chicken should still be nicely covered in it) and transfer to the baking sheet. Arrange the chicken in one layer. Bake until almost cooked through and the edges are beginning to be charred and crusty, about 35 minutes. Remove the chicken from the oven, brush with the remaining ½ cup chipotle sauce, drizzle with the honey, and return to the oven and bake until cooked through, about 10 minutes longer.
For the Mango Salsa: In a bowl, toss together the mango, avocado, onion, cilantro, lime zest, lime juice, and salt and pepper to taste. Serve the chicken with the salsa.