Marinate the chicken in olive oil, salt, garlic powder, paprika, and black pepper. Cook it in a hot skillet or pan over medium-high heat until both sides have a golden brown sear. Then, reduce the heat to low, cover, and cook until the center is done. Chop it into small pieces and toss with honey and lime juice. Set it aside.
Bring a large pot of heavily salted water to a boil. Add the asparagus and cook for 1-2 minutes until it turns bright green and softens. Remove the asparagus and add the pasta to the boiling water. Cook according to the package instructions.
Add the heavy cream, chipotle pepper paste, chili powder, paprika, and salt. Mix well. Bring it to a boil for a minute, then add the parmesan. Simmer for a few minutes until the sauce thickens. Add the asparagus and peas, and mix.
Add the cooked pasta to the sauce and toss to coat evenly.
Garnish with cilantro and more parmesan.
Notes
To make it spicier, add cayenne pepper or red pepper flakes! Adjust according to your taste preference.