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Combine the honey, orange juice, ½ teaspoon each salt and pepper to make the glaze.
Place the chicken on a foil-lined rimmed baking sheet and brush with the glaze.
Roast on the top rack at 475°F, basting twice, until cooked through, 18 to 22 minutes.
Combine the oranges, avocados, oil, vinegar, and ¼ teaspoon each salt and pepper to make the salad.
Top with mint. Serve the salad with the chicken.