Using kitchen shears, cut the chicken into 1/2 inch pieces and place in a medium sized bowl.

Drizzle with 1/2 Tablespoon of the oil and sprinkle with cornstarch, salt, paprika, chile powder, cumin and onion powder. Stir until well coated.

In a small glass measuring cup, stir together the honey, chipotle peppers, adobo sauce and vinegar.

Heat a large nonstick skillet or pan over medium-high heat. Set a plate next to the stove.

Add the remaining 1/2 tablespoon oil to the pan. When the oil is shimmering, add the chicken and toss with tongs to coat. Continue stirring the chicken until it is no longer pink, 3-4 minutes.

Slide the chicken onto the waiting plate and add the honey chipotle sauce mixture to the hot skillet.

Let the sauce simmer and reduce for 1-2 minutes, stirring constantly. When a spatula dragged through the sauce leaves a trail, add the zucchini to the skillet as well as the chicken.

Toss with the sauce and simmer for 3 minutes longer. Serve immediately over cauliflower rice or rice.