Boil gnocchi according to the package instructions. Drain and set aside.
Place chicken in a small bowl and season with 1/4 tsp salt and 1/4 tsp pepper.
Heat oil in a large skillet over medium-high heat. Add chicken to the skillet, cover and cook until chicken begins to brown on the bottom. Then, flip over chicken and cover and cook until bottom is nice and golden brown and chicken is cooked through. Juices should run clear. Remove chicken from the skillet and set aside.
Add remaining 1 tbsp olive oil to the skillet and turn to medium heat. Add the asparagus, peppers, onions, and a pinch of salt and pepper. Cover and cook until veggies begin to soften. Add the minced garlic and peas and cook an additional minute.
Add chicken back to the skillet with the veggies and sprinkle top with flour. Stir in honey and chipotle. Begin to slowly add the milk and chicken broth while constantly stirring. Once sauce begins to simmer, turn down to low, stir in the parmesan cheese. Continue to cook until sauce lightly thickens.
Once the sauce is done, add cooked gnocchi. Stir to combine and top with cilantro and parmesan cheese.
Serve immediately!! Enjoy!