Preheat oven to 450°F.

Wash and dry the fresh produce.

Trim and halve zucchini lengthwise; slice crosswise into ¼-inch thick half-moons and transfer to a baking sheet pan.

Trim, seed, and large dice bell pepper; add to the baking sheet with the zucchini.

Drizzle veggies with oil and season with spices; toss to combine then spread out in an even layer. Place baking sheet in the oven and roast until the veggies are fork-tender, 12-15 minutes.

Meanwhile, small dice tomatoes and place in a small bowl; add oil, vinegar, and spices. Stir to combine the relish and set aside.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove chicken to a clean plate (leaving cooking juices in the skillet), loosely cover with aluminum foil, and set aside.

Meanwhile, finely grate Parmesan and set aside.

Peel, halve, and slice onion into thin half-moons.

Return skillet (with cooking juices) to medium heat; add more oil and swirl to coat the bottom. Add the onion and cook, stirring occasionally, until soft and golden, about 5 minutes.

When the zucchini and peppers are done, remove from the oven and sprinkle with Parmesan. Return to the oven and continue to cook until cheese is melted, 2 minutes more. Remove from the oven.

Juice lemon into the skillet, then add honey and spices; stir to combine and bring to a simmer. Cook, stirring constantly, until slightly thickened, about 1 minute. Return chicken and any accumulated juices to the skillet and turn to coat. Remove from heat.

To serve, divide chicken, saucy onions, and roasted veggies between plates. Top veggies with tomato relish and enjoy!