Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
In a small mixing bowl, whisk together a tablespoon of olive oil, smoked paprika, chipotle powder, honey, salt, and pepper until well combined.
Place the chicken strips in a large bowl and toss with half of the spice mixture until coated evenly.
Spread the coated chicken on one side of the prepared baking sheet in a single layer.
Add the sliced bell peppers to the remaining spice mixture and toss until coated well.
Arrange the coated peppers on the other side of the baking sheet in a single layer.
Roast in the oven for about 20-25 minutes, until the chicken is cooked through and slightly charred on the edges, and the peppers are soft and browned.
Remove the sheet from the oven and let the ingredients rest for a few minutes to settle the flavors.
Serve the roasted chicken and peppers warm, with tortillas, rice, or your favorite sides. Enjoy the smoky, caramelized flavors with crispy edges and tender textures.