In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add red and green bell peppers, onion and celery; cook 4 to 6 minutes, stirring occasionally, until tender. Stir in garlic; cook 2 to 3 minutes, stirring occasionally, until garlic is tender. Remove from heat; cool 10 minutes.
Meanwhile, in small bowl, mix 1 cup of the mayonnaise, 1 tablespoon of the taco seasoning and chipotle chile; set aside.
Heat oven to 350°F. In medium bowl, mix cooked vegetables, chicken, chives, parsley, egg, 1 tablespoon of the taco seasoning, 1/2 cup of the bread crumbs and remaining 1/2 cup mayonnaise; set aside.
Separate dough into 8 biscuits. Gently flatten each biscuit to 3 inches in diameter; place on ungreased cookie sheet. Brush butter on tops of biscuits; sprinkle with 1 tablespoon of the taco seasoning. Bake as directed on can; keep warm.
Meanwhile, in same skillet, heat remaining 1/4 cup oil over medium heat. In shallow dish, mix remaining 1/2 cup bread crumbs and taco seasoning. Shape chicken mixture into 8 patties, 1/2 inch thick. Coat patties completely with crumb mixture. Cook patties in oil 5 to 6 minutes, turning once, until golden brown. Remove patties from skillet; drain on paper towels.
Split biscuits; spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Place patties between biscuit halves. Serve with remaining mayonnaise mixture.