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Preheat the oven to 400°.
In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper.
Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 cups of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add ⅓ cup more water and cook for an additional 10 minutes.
To make the sauce, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt in a sauce pot.
When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce.