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Add the sliced chicken to a bowl with mayo, avocado oil, honey, lime juice, garlic, and all chicken seasonings. Toss until everything is coated. Marinate for at least a few mins, or up to overnight. Longer = better flavor.
Preheat oven to 425°F (220°C). Drizzle the garlic head with oil and salt, wrap it in foil like a little flavor gift, and place on a tray. Roast for 45–60 minutes, until soft & golden.
Add all sliced veggies to a large sheet pan. Drizzle with avocado oil, sprinkle with veggie seasonings, and toss to coat. Add the marinated chicken directly onto the pan with the veggies. Toss everything together so it plays nice. Bake for 20–25 minutes, until the chicken is fully cooked, lightly charred, and the veggies are tender.
Once the garlic is cool, squeeze the roasted cloves into a blender or food processor. Add sour cream, mayo, chipotle peppers, honey, and lime juice. Blend until smooth.
Spoon pan juices back over the chicken. Top with cilantro, extra lime, and dollops of the chipotle sauce. I love turning this into wraps. Load up tortillas and crisp them in a buttered pan.