Preheat the oven to 400°F. Toss the tomatoes, jalapeño and onion on a rimmed baking sheet with the canola oil and a big pinch of salt. Roast for 10-15 minutes, until softened.
Transfer the roasted vegetables to a blender, along with the chipotles in adobo, lime juice, cilantro, salt and pepper to taste. Blend until smooth, adding water as necessary.
Heat a skillet over medium heat. Cook the bacon, turning once, until crisp. Transfer to a paper towel lined plate to cool, then dice.
In a large bowl, whisk together the ketchup, honey, vinegar, chile paste, tamari, Worcestershire, cumin, onion powder, garlic powder, chile powder, and both paprikas. Stir in the roasted tomato salsa from the blender, pinto beans and bacon.
In a small cold saucepan, place the canola oil and garlic. Heat the skillet until the garlic starts to turn golden. Stir in the chipotles in adobo and honey and bring to a boil. Stir in the water and bouillon cube and return to a boil. In a small bowl, whisk together the cornstarch and 1 tablespoon of the boiling liquid. Add this back into the pot, whisking as you return the sauce to a boil. Purée the sauce with an immersion or regular blender. Stir in lime juice and season with salt and pepper.
Arrange the chicken on a sheet pan and brush with the sauce. Roast for about 15 minutes, or until cooked through.
To make the cole slaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots.
Serve the chicken alongside bacon ranchero beans and cole slaw.