Preheat your oven to 204 °C (200 °C). Line a large baking sheet with parchment paper.

In a large bowl, combine the diced sweet potatoes and carrots. Drizzle with 15 ml of olive oil, add half of the smoked paprika, garlic powder, cumin, 0.5 teaspoon salt, and black pepper. Toss to coat evenly.

Spread the seasoned root vegetables in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.

While the vegetables roast, prepare the chicken. Pat the chicken thighs dry and place them in the same bowl (no need to wash). Add the remaining 15 ml of olive oil, the rest of the smoked paprika, garlic powder, cumin, remaining 0.5 teaspoon salt, and pepper. Toss to coat.

After 15 minutes, add the seasoned chicken thighs to the empty half of the baking sheet. Return to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. The internal temperature of the chicken should reach 74 °C (74 °C).

While everything roasts, prepare the hot honey glaze. In a small bowl, whisk together the honey and sriracha (or hot sauce). Adjust the amount of hot sauce to your desired spice level.

Prepare the quick citrus slaw. In a medium bowl, combine the thinly sliced red cabbage, rice wine vinegar, lime juice, and a pinch of salt. Toss well and let it sit for at least 10 minutes to lightly pickle.

Once the chicken and vegetables are cooked, remove them from the oven. Brush the chicken generously with the prepared hot honey glaze.

Assemble the bowls. Divide the cooked rice among serving bowls. Top with the roasted root vegetables, chicken thighs (you can slice them if preferred), and a generous portion of the citrus slaw. Garnish with chopped cilantro and sesame seeds, if using.