Preheat oven to 425°F (220°C). Pat the chicken breasts dry with paper towels and season both sides with 1/2 tsp salt, 1/2 tsp ground cumin (reserve remaining cumin for the sauce), and black pepper to taste.

Prepare the vegetables: cut zucchini into 1/2-inch half-moons, bell pepper into 1-inch strips, and slice the onion into 1/2-inch wedges so you have about 2 cups total. Toss the mixed vegetables with 1 tablespoon avocado oil, 1/4 tsp salt and a pinch of pepper on a rimmed baking sheet in a single layer.

Roast the vegetables: place the baking sheet in the preheated oven and roast for 18–22 minutes, stirring once halfway through, until edges are lightly caramelized and vegetables are tender. Remove from oven and keep warm.

While the vegetables roast, make the mole sauce: in a small blender or food processor combine almond butter (1/4 cup / 64 g), cacao powder (1 tbsp), the chopped chipotle pepper (use more or less depending on heat preference), minced garlic (2 cloves), 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 cup (60 ml) water. Blend until smooth. Taste and adjust: if too thick, add up to 2 more tablespoons water; if it needs brightness, add a pinch more salt. The sauce should be spoonable but not runny.

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon avocado oil. When hot, add the seasoned chicken breasts. Sear 3–4 minutes without moving until a deep golden crust forms, then flip and sear the other side 3 minutes.

Reduce heat to medium-low. Pour the prepared mole sauce into the skillet around and partly over the chicken (reserve a couple of spoonfuls for plating if you want a glossy finish). Spoon the sauce over the chicken once or twice, then cover the skillet with a lid or foil and let simmer gently for 6–8 minutes, or until internal temperature reaches 165°F (74°C). If your pan is not oven-safe and you prefer finishing in the oven, transfer the seared chicken and sauce to a small baking dish and finish in the 425°F oven for 8–10 minutes.

Remove chicken from skillet and let rest 5 minutes. If the mole sauce in the skillet is too thick, thin with 1–2 tablespoons warm water and reheat briefly. Slice chicken across the grain into 1/4–1/2-inch slices.

To serve: divide the roasted vegetables between two plates. Arrange sliced chicken on top, spoon extra mole sauce over the chicken and vegetables, and finish with a light crack of black pepper. Taste a bite to check seasoning; add a small pinch of salt if needed.

Leftovers: store chicken and sauce separately from vegetables in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce tightens.