Preheat the oven to 400°F (200°C).
In a large bowl, combine the olive oil, grated Parmesan, chopped chipotle in adobo (1–2 tbsp), smoked paprika, 1 teaspoon onion powder, chopped garlic, lemon zest, a pinch of sea salt, and black pepper to taste.
Add the chicken pieces to the bowl and toss to coat evenly with the marinade.
Spread the dry basmati rice in an even layer in a 9×13-inch baking dish. Scatter the sliced or chopped zucchini over the rice and dot with the salted butter. Pour 2 cups of water over the rice and zucchini.
Arrange the coated chicken on top of the rice and zucchini in the baking dish.
Bake uncovered for 30–40 minutes, until the rice is tender and the chicken is cooked through (internal temperature 165°F / 74°C). If the rice is still firm, add 1/3 cup more water and bake an additional 10 minutes.
While the chicken bakes, make the honey-chipotle sauce: warm the honey, hot sauce (2–3 tbsp), cayenne (1–3 tsp), chipotle chili powder (3/4 tsp), and the additional 1/2 teaspoon onion powder in a small saucepan over low heat until combined and fluid. Taste and adjust salt if needed.
When the chicken is done, spoon half of the honey-chipotle sauce over the chicken. Serve chicken, rice, and zucchini with remaining sauce on the side.
