Preheat the oven to 425° F. On a baking sheet, toss the chicken with olive oil, honey, garlic, chili powder, cumin, and season with chili flakes and salt. Add the bell peppers, onion, and 1 tablespoon of olive oil - season with salt. Arrange everything evenly on the pan. Bake for 20-25 minutes or until the chicken is cooked and the peppers begin to char. Meanwhile, make the vinaigrette. Toss all ingredients in a bowl and season with salt.Thinly slice the chicken. Serve the chicken and peppers over bowls of rice. Top the chicken with avocado and tomatoes. Add a dollop of yogurt and fresh cilantro.