In a small mixing bowl whisk the honey, mustard, and garlic cloves together. Set aside.
Take a sheet of foil and lay flat on your working surface. Add 1 cup of the potatoes and drizzle with a little avocado oil. Place the chicken breast on top, then 1/4 of the asparagus spears. Finally spoon a few tablespoons of the honey mustard sauce over top. Repeat this for the other three.
Fold the foil into a packet. There is no right or wrong here. I fold the sides in first, then the longer parts to the center as well. I then take another sheet of foil to lay underneath and I bunch it on top (not folding). I do this to keep the bottoms from burning on the grill.
Heat the bbq. I had my burners on medium. Place the foil packets on the grill and cook until the chicken reaches 165F. This took mine 35-40 minutes (I had 1 chicken that didn't want to cook). This will depend on your grill, so check it at the 30 minute mark.
Remove from grill, let it set for 5 minutes. Spoon more of the honey mustard sauce over top. Serve.