Start by preheating the oven to 425°F and preparing a large sheet pan by lining it with parchment paper so nothing sticks and cleanup stays easy.

In a small bowl, mix together paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne pepper until the seasoning blend is evenly combined, then set it aside for later use.

Place the sweet potatoes, cauliflower, and red onion into a large mixing bowl, then drizzle with about 3 teaspoons of oil and sprinkle in roughly two-thirds of the seasoning mix, tossing everything well so the vegetables are evenly coated before spreading them out in a single layer on the sheet pan.

Roast the vegetables in the oven for about 20 minutes, just until they begin to soften and develop light golden edges, which helps build flavor before adding the chicken.

While the vegetables are roasting, place the chicken pieces in the same bowl, add the remaining oil and the rest of the seasoning mix, and toss until each piece is well coated and ready for baking.

Remove the sheet pan from the oven once the vegetables have started to roast, gently push them to one side, and add the seasoned chicken to the empty space, spreading everything out evenly so it cooks properly.

Return the pan to the oven and continue baking for about 10 to 15 minutes, stirring once halfway through, until the chicken is fully cooked and the vegetables are tender and caramelized.

Once everything is cooked, take the pan out of the oven and immediately drizzle hot honey over the chicken and vegetables while they are still warm, then sprinkle feta cheese and jalapeño slices on top.

Place the pan under the broiler for 2 to 3 minutes so everything gets slightly crisp and the cheese softens, then remove from the oven and finish with fresh herbs, avocado chunks, and extra hot honey if desired.

Serve warm directly from the pan or divide into containers for easy meal prep throughout the week.