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Adapted from "How Sweet Eats"
Preheat oven to 425 degrees. Line a baking sheet with foil. In a bowl, whisk together olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic. Place the onions and peppers on the baking sheet. Add half of the marinade and toss well until covered. Roast in the oven for 15-20 minutes, tossing once or twice while baking.
Place the chicken in a bowl and pour the remaining marinade over top. Let sit while the peppers roast. Remove peppers from the oven and slide to one side of the pan. Add the chicken to the empty side of the sheet pan in a single layer. Roast again for 15 minutes until the chicken reaches an internal temperature of 165 degrees.
To assemble: Add peppers & onion to a warmed tortilla, add chicken, spritz with lime, sprinkle with cotija cheese and top with sour cream, guacamole and fresh cilantro.
Mash everything together in a bowl until combined.
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