# What You Need:
→ Chicken & Vegetables
01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 red onion, cut into wedges
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - Salt and black pepper to taste
→ Honey Garlic Sauce
09 - 1/3 cup honey
10 - 3 tablespoons soy sauce
11 - 2 tablespoons BBQ sauce
12 - 3 cloves garlic, minced
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water
→ For Serving
15 - 4 garlic naan breads
16 - 2 tablespoons fresh cilantro, chopped
17 - Lemon wedges, optional
# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - Arrange chicken thighs, sliced bell peppers, and red onion wedges on the prepared sheet pan. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss vegetables to coat evenly.
03 - In a small bowl, whisk together honey, soy sauce, BBQ sauce, minced garlic, and apple cider vinegar until fully combined. Pour half of the sauce over the chicken and vegetables, reserving the remaining sauce.
04 - Roast in the preheated oven for 20 minutes until vegetables begin to soften and chicken starts to cook through.
05 - Remove sheet pan from oven. Brush chicken with reserved honey garlic sauce. Place naan breads on the edge of the sheet pan or directly on the oven rack. Return to oven and roast for 8 to 10 minutes until chicken is fully cooked and naan is warmed.
06 - If desired, bring any remaining sauce to a boil in a small saucepan over medium-high heat. Add cornstarch slurry and stir continuously until sauce thickens, approximately 1 to 2 minutes.
07 - Transfer chicken, vegetables, and naan to serving platter. Drizzle thickened sauce over the dish. Garnish with chopped fresh cilantro and serve with lemon wedges.
