Prepare the Hot Honey Sauce:

• In a small bowl, whisk together the honey, sriracha, cayenne pepper, crushed red pepper flakes, and minced garlic until well combined. Set aside.

2. Roast the Vegetables:

• Preheat the oven to 400°F (200°C).
• On a baking sheet, toss the zucchini and summer squash with 1 tablespoon olive oil, salt, and pepper.
• Spread them in an even layer and roast for 20 minutes, or until tender and lightly browned.

3. Cook the Chicken:

• While the vegetables are roasting, heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
• Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not fully cooked through.

4. Add the Hot Honey Sauce:

• Pour the prepared hot honey sauce over the partially cooked chicken.
• Stir to coat the chicken evenly and let it simmer for 2-3 minutes.

5. Bake the Chicken:

• Transfer the skillet to the preheated oven (alongside the vegetables) and bake for 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened.
• If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before placing it in the oven.

6. Assemble the Bowls:

• Divide the cooked rice or quinoa among serving bowls.
• Top with roasted zucchini, summer squash, shredded carrots, and sliced avocado.
• Add the hot honey chicken on top.

7. Garnish and Serve:

• Squeeze fresh lime juice over each bowl.
• Garnish with chopped cilantro or parsley, if desired.
• Drizzle with ranch dressing or creamy avocado lime sauce for extra flavor.
• Serve immediately and enjoy!