Preheat the oven to 400°F (200°C). Line two large rimmed baking sheets with parchment paper. Parchment is particularly useful for the sweet potatoes because it helps them roast without sticking.

Peel the sweet potatoes and cut them into evenly sized bite-size pieces. Arrange them on one prepared baking sheet.

Pat the chicken thighs dry with paper towels. Unfold them if necessary so each thigh lies relatively flat, then arrange them on the second baking sheet.

Chop the turkey bacon and distribute it around the chicken.

Cut the broccoli crowns into bite-size florets. Place them in a bowl and set aside.

Drizzle the chicken, turkey bacon, and sweet potatoes lightly with olive oil.

In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.

Sprinkle the seasoning mixture over the chicken and sweet potatoes, tossing or rubbing gently to coat everything evenly. Reserve some seasoning for the broccoli if possible.

Place both pans in the preheated oven and roast for 20 minutes.

Remove the sweet potato pan, turn the potatoes, and add the broccoli. Drizzle the broccoli lightly with olive oil and season with the remaining spice mixture or simply salt and pepper.

Return the vegetables to the oven and continue roasting until tender and lightly browned. Cook the chicken until its thickest part reaches at least 165°F (74°C).

Depending on their thickness, the chicken thighs should take approximately 25–30 minutes total. Ensure the turkey bacon is also thoroughly cooked.

Divide the roasted sweet potatoes and broccoli between serving bowls. Slice or chop the chicken and add it along with the crispy turkey bacon.

Finish the Hot Honey Chicken Bowls with a generous drizzle of hot honey. Sprinkle with red pepper flakes for additional heat, if desired.