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BLEND lemon juice, 2 Tbsp. honey and peppers in blender until smooth paste.
POUR dressing over chicken in large bowl; toss to coat. Add half the chicken to Dutch oven or large deep skillet; cook on high heat 2 min. Remove from pan. Repeat with remaining chicken. Add onions to pan; cook 5 min., stirring occasionally. Return chicken to pan. Add potatoes and pepper mixture; mix well. Cover.
COOK on medium-low heat 45 min. or until chicken is done (165ºF) and potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve spooned over chicken; top with cilantro.