Preheat a large skillet over medium heat, adding avocado oil. Season chicken with salt and pepper, then sear for 6-7 minutes per side until golden brown. Drizzle honey over chicken in the final minute to glaze. Remove, slice, and set aside.

In a large pot, bring salted water to a boil. Add penne pasta and cook according to package directions until al dente, usually 8-10 minutes. Reserve half a cup of pasta water before draining.

In the same skillet, melt grass-fed butter with a splash of avocado oil. Sauté diced onion for 3-4 minutes until tender, then add garlic, bell peppers, and asparagus. Cook for another 3-4 minutes, then stir in peas.

In a blender, combine heavy cream, chipotle peppers, paprika, and parmesan until smooth. Pour into skillet with vegetables, gradually add reserved pasta water to thicken, and simmer for 4-5 minutes.

Toss cooked pasta and sliced chicken into the skillet, ensuring everything is well-coated in the sauce. Cook for an additional minute to meld flavors.

Plate the pasta and garnish with shaved Parmigiano and parsley or cilantro. Serve hot with garlic bread.