Preheat oven to 400 degrees. Season chicken with salt and pepper; roast on foil-lined baking sheet until juices run clear, 40-45 minutes.
Meanwhile, in pot of boiling salted water, blanch garlic for 1 minute; drain, peel and mash with 1/4 tsp. salt.
Halve 3 kiwis lengthwise and scoop seeds into fine-mesh sieve set over bowl; press to extract juice. Scrape remaining kiwi flesh into mini chopper; add kiwi juice, garlic paste, hot sauce and honey; puree. Peel and chop remaining kiwi. Serve chicken with sauce and chopped kiwi.
