Step 1

Preheat the oven to 375°F. Let the chicken sit at room temperature.

Step 2

For the chipotle sauce, retrieve 2 chipotle peppers. Roughly chop them and add them to a mixing bowl, along with 4 tablespoons of the adobo sauce, the mayonnaise, lime zest, lime juice, and honey. Whisk to combine. Season with salt to taste. Refrigerate until ready to use.

Step 3

For the slaw, heat a 12” skillet over medium-high heat. Add enough olive oil to coat the bottom. Add the red peppers and onions. Season with a pinch of salt. Cook for about 10 minutes, stirring often. Reduce the heat to medium-low and continue to cook for 10 more minutes or so until caramelized and tender.

Step 4

Transfer the peppers and onions to a large bowl. Let cool slightly. Add the cabbage, cucumber, avocado, lime juice, vinegar, and cilantro. Toss to combine. Season with salt to taste and set aside.

Step 5

Meanwhile, for the chicken, set up 3 shallow bowls. Add the flour, chipotle powder, granulated garlic, cayenne pepper, and a good pinch of salt to the first. Mix well. Whisk the eggs, milk, and honey together in the second. Add the tortilla chips to the third.

Step 6

Dredge the chicken through the flour. Shake off any excess flour and then dredge through the egg. Lastly, dredge through the tortilla chips. Place the chicken on a sheet pan.

Step 7

Wipe out the skillet and return it to medium heat. Add enough oil to generously cover the bottom. Once hot, place 2 pieces of chicken into the pan. Cook for about 2 minutes per side, or until golden brown (adjust the heat as needed so the crust doesn’t burn). Transfer the chicken back to the sheet pan. Repeat with the remaining pieces. Transfer the chicken to the oven and bake for 8-10 minutes, or until cooked through.

Step 8

Serve the chicken with the chipotle sauce drizzled over top and the slaw alongside. Top the slaw with the queso fresco and any extra cilantro leaves.