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

Prepare the glaze: In a small bowl, whisk together olive oil, honey, sriracha, garlic powder, smoked paprika, salt, and pepper until well combined.

Prepare the vegetables: Peel and dice the sweet potatoes into 1-inch cubes. Cut the red onion into wedges. Trim the tough ends from the broccolini and cut into 2-inch pieces. Place all vegetables in a large bowl.

Coat the vegetables: Pour about two-thirds of the prepared glaze over the vegetables and toss to ensure they are evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.

Prepare the chicken: Pat the chicken thighs dry with paper towels. Place them in the same bowl used for the vegetables (no need to wash) and toss with the remaining one-third of the glaze. Arrange the chicken thighs amongst the vegetables on the baking sheet, ensuring they are not overcrowded.

Roast: Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 74 °C/74 °C) and the vegetables are tender and slightly caramelized. For extra crispiness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Finish and serve: Remove the sheet pan from the oven. Drizzle with a little extra hot honey if desired. Garnish with fresh chopped cilantro and crumbled feta cheese, if using. Serve immediately.