Preheat oven to 400°F (200°C). Trim the ends of 1 lb Brussels sprouts, halve or quarter them depending on size. Toss with 2 tbsp of extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Spread on a baking sheet.

In a separate bowl, whisk together 1/4 cup all-purpose flour, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Dredge 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, into the flour mixture.

Heat 2 tbsp of vegetable oil in a large, oven-safe skillet over medium-high heat. Add chicken to skillet and sear until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Place the sheet pan of Brussel sprouts into the oven. Roast for 20 minutes.

Add the chicken to the skillet with the rendered oil. Pour in 1/4 cup of hot honey, 1 tbsp of apple cider vinegar, and 1 tsp of soy sauce. Gently stir to coat the chicken in the sauce.

Transfer the skillet with the chicken and sauce to the oven and bake for another 10 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly reduced. Remove both chicken and brussel sprouts from the oven.

Toss the brussel sprouts with the hot honey glazed chicken, and serve immediately.