Juice the lemons & limes into a small bowl, saving the rind of one of the lemons. Add honey, black pepper, chili powder, salt, turmeric, onion powder, and garlic powder; whisk well.
Cut the chicken lengthwise into strips; place in a large Ziploc bag with the marinade. Shake well, then purge the excess air and refrigerate for at least half an hour.
Remove any pith from the saved lemon rind and julienne into approx. 1" pieces until at least 1 tbsp. is obtained.
Discard the stems from the chili pods and cut into 1/4-1/2" sections. Keeping the seeds, put the cut chilis into a bowl with the lemon rind, green onions, cliantro, and baby carrots. Mix gently and set aside.
Heat the olive oil in a large skillet on high heat and coat the bottom. Place the chicken & marinade in the pan, turning the chicken pieces every few minutes or so. Two to three minutes before the chicken is done, add the carrot mixture to the pan and stir until heated through and the chicken is done.
Serve with buttered egg noodles or over basmati rice.