In a large bowl, combine lime juice, honey, soy sauce, olive oil, pressed garlic, onion powder, red pepper flakes, black pepper and cilantro; stir well. Reserve ½ a cup of sauce, and store in refrigerator in a sealed container. Use remaining sauce to marinate chicken breasts for 3 hours or overnight. If you're running low on time, just marinate for as long as you have, even if it's 30 minutes.

Preheat oven to 400 degrees F. Cut carrots in thirds, and then slice vertically. Place carrots and petite potatoes on large sheet pan and drizzle with olive oil and season with pressed garlic, salt and pepper. Use your hands to toss everything together until coated. Place marinated chicken breasts between vegetables on sheet pan. Drizzle chicken and vegetables with the sauce that was used to marinate the chicken (not the sauce you reserved).

Bake for about 25 minutes at 400 degrees F or until chicken is no longer pink inside. Then move sheet pan to second from top rack in the oven and broil on low for 3-5 minutes until chicken is golden and potatoes are slightly crisp. Be sure to keep an eye on the chicken and vegetables while broiling as they can burn easily.

While chicken and vegetables are cooking, pour the ½ cup of reserved sauce into a small saucepan. In a small dish, stir together 1 teaspoon of cornstarch and 1 tablespoon of cold water until dissolved; whisk cornstarch slurry into sauce in pan. Over medium heat, cook sauce, stirring continuously, until bubbly and slightly thickened, about 3-5 minutes.

Once chicken and vegetables are done, garnish with cilantro and fresh squeezed lime juice. Drizzle sauce over chicken and vegetables or place sauce in a small bowl for people to drizzle on their food once dished.