Heat oven to 475° F with a rack in the highest position.
Combine the honey, orange juice, and ½ teaspoon each salt and pepper in a small bowl.
Place the chicken on a foil-lined rimmed baking sheet and brush with the glaze. Roast on the top rack, basting twice with the pan juices, until an instant-read thermometer inserted in the thickest part of a leg (avoiding the bone) registers 165° F, 18 to 22 minutes.
Meanwhile, combine the oranges, avocados, oil, vinegar, and ¼ teaspoon each salt and pepper in a medium bowl.
Top the salad with the mint and serve alongside the chicken.