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Preheat the oven to 425°F and place a sheet pan inside while it preheats.
In a small bowl, combine cornstarch, oregano, ¾ tsp salt, ½ tsp paprika, ½ tsp cumin, and ½ tsp garlic powder.
Add carrots to the hot sheet pan with 2 tbsp avocado oil and the spice mixture, toss to coat.
Spread carrots evenly on the sheet pan and roast for 30-35 minutes, tossing a couple times until crispy on the outside.
Line a small sheet pan with parchment paper and add chickpeas with 1 ½ tbsp honey, toss.
Add ½ tsp salt, ½ tsp garlic powder, ½ tsp paprika, and thyme to chickpeas and toss.
Roast chickpeas for 20-25 minutes, tossing halfway through.
Heat 2 tsp avocado oil over medium heat, add minced garlic until it sizzles, then turn off heat.
Add 1 tbsp honey to the garlic mixture and stir to combine.
Transfer the garlic-honey mixture to a small bowl, add sour cream (or mayo/Greek yogurt), ¼ tsp salt, and ½ tsp paprika, mix until combined.
Add roasted carrots to a bowl and top with spiced chickpeas, honey-garlic sauce, parsley, pine nuts, feta cheese, and lemon zest.