Preheat the oven to 375°F.
Combine the chipotle in adobo, honey, oil, salt and pepper in a blender until smooth.
Coat the chicken in the chipotle sauce and arrange on a baking sheet. Roast for 15-20 minutes, or until cooked through. Let the chicken rest for 5-10 minutes before dicing.
For the black bean salad, place the tomatoes, jalapeño, garlic, onion and ancho chile on a baking sheet. Toss with oil, salt and pepper and roast for 15 minutes, until soft. Transfer the vegetables to a blender, along with the chipotles in adobo, cilantro, cumin, red onion and water. Blend until mostly smooth, with a few chunks. Season to taste.
Toss the salsa in the blender with the black beans, corn, diced tomatoes, cilantro and lime juice in a medium bowl. Season with salt and pepper.
Combine all of the chipotle dressing ingredients in a blender until smooth.
To serve, divide the lettuce, jicama, black bean salad, and chicken between bowls. Top with cheese and dressing and garnish with a lime wedge and tortilla chips.