Preheat your oven to 400°F (200°C). Line a large 18x13-inch rimmed baking sheet with parchment paper or grease lightly with olive oil spray for effortless cleanup.

In a large mixing bowl, toss the halved baby potatoes with 1 tablespoon olive oil, smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Arrange potatoes cut-side down onto the baking sheet in a single layer. Roast undisturbed for 12 minutes to give them a head start.

While potatoes pre-roast, whisk together honey, low-sodium soy sauce, minced garlic, Dijon mustard, apple cider vinegar, fresh thyme, and the remaining 1 tablespoon olive oil in a bowl until smooth. Reserve 3 tablespoons of the glaze for basting at the end.

Pat chicken pieces dry with paper towels and season with a pinch of salt and pepper. Add chicken to the bowl with the main honey garlic glaze and toss until thoroughly coated.

Carefully pull the baking sheet from the oven. Push the potatoes to the outer edges of the pan and arrange the coated chicken pieces across the center in a single layer.

Return the sheet pan to the oven and roast for 15 minutes. Brush chicken and potatoes with the reserved glaze, then switch oven to BROIL on HIGH for 2 to 3 minutes until the glaze caramelizes into a glossy, bubbling crust and the chicken registers 165°F (74°C). Scatter with fresh parsley and serve hot.