Put the chipotle peppers and adobo sauce (use less if you don't want it too spicy) and honey into a food processor and blend until smooth. Put half of this mixture into a gallon size plastic bag with the chicken and massage until evenly mixed. Marinate at least 1 hour.

Add the sour cream to the food processor and blend until evenly mixed with the chipotle honey. Remove from the food processor and set aside to drizzle over top of the bowls.

Set a large skillet over medium heat and add 1 tablespoon of the olive oil. Once hot, add the chicken, kosher salt, and pepper and cook 6 to 7 minutes, stirring occasionally. Remove from the skillet and set aside.

Add the remaining olive oil, sweet potatoes, onions, chili powder, garlic powder, cumin and more kosher salt, and pepper to the skillet and cook 8 to 9 minutes. Add the kale and 1/4 cup water and cook 3 more minutes, stirring as it cooks.

Add the chicken back into the skillet and cook 1 more minute.

Serve with sliced avocado and the chipotle sour cream drizzled over top, and also a lime wedge and cilantro if desired. This is also great for meal prepping (just add avocado right before serving).