Mix the sriracha, olive oil, honey, apple cider vinegar, and ground garlic until smooth. Transfer to a resealable container.

Deseed and dice the pepper, and chop the cilantro. Toss with the corn, lime juice, and salt. Transfer to a resealable bag or container.

Preheat the oven to 400*F and lightly spray a sheet pan with cooking oil.

Toss the chicken with sauce in a large bowl, and use tongs to transfer chicken to a large sheet pan, reserving any remaining sauce in the bowl.

Place the pan in the oven and bake 5-8 minutes, until the chicken has started to cook.

Remove pan from the oven and gently toss the chicken in the remaining sauce. Push the chicken to one end of the pan.

Transfer the peppers and corn salad to the other end of the pan, and place the pan back in the oven.

Bake 10-12 minutes, until the salad ingredients have started to lightly brown and the chicken is cooked through, and the sauce has thickened slightly.

Remove from the oven and serve the chicken with the salad.

Preheat oven to 400*F. Lightly spray a sheet pan with cooking oil.

Mix the sriracha, olive oil, honey, apple cider vinegar, and ground garlic in a large bowl until smooth.

Toss the chicken in the sauce, then use tongs to transfer to one end of the sheet pan, leaving any remaining sauce in the bowl (you’ll use it later)

Place the pan in the oven and bake 5-8 minutes, until the chicken has started to cook through.

While the chicken is cooking, toss the diced bell pepper, corn kernels, lime juice, and salt in a bowl.

When the 5-8 minutes is up, remove the pan from the oven and push the chicken to one end of the pan. Use tongs to gently toss with the remaining sauce.

Transfer the pepper and corn salad on the other end of the sheet pan.

Continue to cook for 10-12 minutes, until the salad ingredients have begun to brown and the chicken is cooked through, and the sauce has thickened slightly.

Remove from the oven and serve the chicken with the salad.