Marinate the chicken by mixing honey, chopped chipotle peppers, lime juice, minced garlic, and salt in a bowl. Add chicken breasts and let marinate for at least 30 minutes.

Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent (about 5 minutes).

Increase heat to medium-high and add marinated chicken. Cook until browned on both sides (about 6-7 minutes per side) and fully cooked through.

Add sliced bell peppers during the last few minutes of cooking until tender yet crisp (about 3-4 minutes).

In a separate pot, bring chicken broth to a boil, stir in jasmine rice, cover, reduce heat to low, and simmer for about 15 minutes or until fluffy.

Fluff rice before serving. Layer rice in bowls, top with sliced chicken, cilantro, and lime wedges if desired.