In a mixing bowl, combine chèvre, sour cream, onion powder, honey, ½ teaspoon salt, and pepper. Stir until all ingredients are well incorporated. If preparing in advance, cover with plastic wrap and refrigerate for up to one week.
In a small sauté pan, heat 1 teaspoon olive oil over low heat. Add shallots and cook until soft but not browned, about 20 minutes. Remove from heat and cool to room temperature.
In a large pot of boiling salted water, blanch peas for 20 seconds. Drain, and rinse with cold water. Mince blanched peas, transfer to a small bowl, and combine with cooked shallots, lemon zest, and ½ teaspoon salt.
In a medium sauté pan, heat remaining teaspoon of olive oil over medium heat. Add chopped chard and cook, stirring often until softened, about 5 minutes. Cool to room temperature and salt to taste.
TO SERVE: On a large platter, spread chèvre mixture over crackers. Top with chard, then pea mixture. Garnish with a drizzle of olive oil and onion flowers, if desired.