Add the chicken to the pan and sear the sides until golden brown. Turn the heat down and add the the honey, coating the chicken and letting it glaze.
Saute the onion, diced peppers and and garlic. Add the uncooked pasta and chicken broth then cover and simmer for 6-7 minutes
Add the chipotle adobo sauce, coconut cream (or heavy cream), and nutritional yeast (or parmesan cheese) and stir to combine.
Add the peas and asparagus, without stirring. Close the lid and steam for 3-4 minutes. Add the chicken and stir to combine. Top with cilantro and crushed tortilla chips.