Season the chicken thighs (or chicken breasts) all over with a good pinch of salt, pepper, and ½ teaspoon of cumin. Set the chicken aside for now.

Combine half and half, garlic cloves, honey, chipotle pepper, adobo sauce from the canned chipotles, and a pinch of salt in a small blender or food processor. Blend until totally combined, then set aside.

Heat the olive oil in a nonstick pan over medium heat. Cook the chicken for 3-4 minutes per side (depending on thickness) until cooked through and the internal temperature registers 165 F. Transfer the chicken to a clean cutting board and cover with foil.

In the same pan the chicken was cooked in, add the chopped yellow bell peppers and chopped onions with a pinch of salt and black pepper. Cook for 5-6 minutes until softened, stirring every now and then to incorporate any browned bits from the bottom of the pan into the vegetables as they cook.

Bring a large pot of salted water to a boil. Pour in the dried noodles, stir them around, and cook according to package instructions, minus about one minute for al dente pasta.

Once the peppers and onions are mostly softened, toss the chopped asparagus into the pan with them. Cook, stirring every so often, for 3-4 minutes until the asparagus begins to soften.

Pour the chipotle cream sauce into the pan with the vegetables. Stir to mix in the vegetables, then cook for about 5-6 minutes (while the pasta finishes boiling) until the cream sauce has thickened. While the cream sauce cooks, cut the cooked chicken into bite-size pieces.

Transfer the cooked pasta to the pan with the cream sauce and stir to coat the noodles completely with sauce.

Add the chopped chicken, parmesan cheese, lemon juice, and a touch of salt and pepper to taste. Stir to thoroughly combine all ingredients and coat the noodles and chicken with chipotle cream sauce. Add about ¼ cup of reserved pasta water and stir to mix it in. To make the sauce creamier, stir in more pasta water until it reaches your desired consistency.

Serve hot and garnish with chopped green onions and more parmesan cheese.