Preheat the oven to 200°C/180°C fan/gas 6. In a large mixing bowl, combine the oil, chipotle paste, and honey. Add the chicken and toss to coat before spreading out on a non-stick baking sheet. Roast for 30 minutes, turning halfway through.
Put the zest and juice, avocado flesh, yogurt, and a sprinkling of salt in a blender. Toss the slaw with the cabbage, carrot, and spring onion to combine in a large bowl.
Serve the drumsticks alongside the slaw and steamed corn.
