Mix marinade ingredients. Add chicken and marinate 15-30 minutes (10 minimum).
Toss peppers and onion with olive oil, salt, and pepper on a sheet pan.
Add chicken to pan. Roast 25-30 minutes, flipping halfway, until chicken reaches 165°F.
Whisk all sauce ingredients until smooth.
Assemble bowls with base, sliced chicken, vegetables, salad, and sauce.