Cut the potatoes into small pieces, toss with olive oil, taco seasoning and adobo sauce. Spread onto a greased baking sheet. Set aside.

Combine the thinly sliced chicken, bell peppers, red onion with the olive oil and taco seasoning. Squeeze half the lime on the fajita mixture, toss. Place on a second large baking sheet, spreading as evenly as possible.

Bake both baking sheets for 15 minutes, remove from the oven and toss the chicken and potatoes and bake for another 10 minutes or until the chicken is cooked through and the potatoes are crispy on the outside and tender on the inside.

Combine the sour cream, adobo sauce, lime and honey to make the chipotle cream. Adjust the lime and honey as needed for your liking.

Assemble the bowls by dividing the ingredients among four bowls.