Combine water, lime juice, salt-free fiesta lime seasoning, ginger, honey, garlic, lemongrass, and 1 sliced Fresno pepper in a medium bowl. Cover and set aside ½ cup marinade for vegetables.

Place pork chops in a large resealable plastic bag. Pour remaining marinade over pork; seal bag. Turn bag to evenly coat pork with marinade. Refrigerate 2 hours or overnight, turning bag occasionally.

Preheat oven to 375°. Line a large rimmed baking pan with foil. Place a wire rack in pan; lightly spray rack with nonstick spray. Remove pork chops from marinade; discard marinade. Arrange pork chops on one-half of the prepared wire rack in pan. Arrange cabbage wedges on remaining half of wire rack.

Combine ¼ cup reserved marinade and 2 tablespoons olive oil; spoon half of the marinade-oil mixture over cabbage wedges. Bake 15 minutes. Turn pork chops over and brush both pork chops and cabbage with remaining marinade-oil mixture. Bake 10 to 15 minutes or until pork reaches 145°. Transfer pork chops to a cutting board; cover with foil to keep warm. Continue baking cabbage for 20 to 25 minutes or until tender. Remove from oven and set aside.

Heat remaining 1 tablespoon olive oil in a medium skillet over medium-low heat. Add spiralized carrots; cook 3 to 5 minutes or until softened. Toss carrots with remaining ¼ cup reserved marinade; remove from heat.

To serve, arrange pork chops, cabbage, and carrots on 4 serving plates. Garnish with chopped Fresno pepper, lime wedges, green onions, and cilantro, if desired.