Preheat the oven to 400°F (200°C).

Line two large rimmed baking sheets with parchment paper.

Peel and chop the sweet potatoes into bite-sized pieces.

Spread the sweet potatoes evenly on one baking sheet.

Pat the chicken thighs dry with paper towels.

Arrange the chicken thighs on the second baking sheet.

Scatter the chopped turkey bacon around the chicken.

Place the chopped broccoli into a large bowl and set aside.

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

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

Sprinkle the seasoning mixture evenly over the chicken and sweet potatoes.

Toss the broccoli with a small amount of olive oil and a pinch of salt and pepper.

Place the sweet potatoes and chicken trays in the oven.

Roast for 20 minutes.

Remove the sweet potatoes from the oven and toss.

Add the broccoli to the sweet potato pan.

Return both trays to the oven.

Continue roasting for another 5–10 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Remove from the oven and allow the chicken to rest for a few minutes.

Slice or chop the chicken into bite-sized pieces.

Assemble bowls with sweet potatoes, broccoli, turkey bacon, and chicken.

Drizzle generously with hot honey.

Sprinkle with red pepper flakes if desired.

Serve immediately.