1. 1. Prepare your oven and baking sheet: Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.

2. 2. Chop and season the vegetables: On the prepared baking sheet, toss the cubed sweet potatoes and red onion wedges (if using) with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them out in a single layer to ensure even roasting.

3. 3. Prepare and season the chicken: In a medium bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

4. 4. Roast the vegetables first: Place the baking sheet with the sweet potatoes and onion in the preheated oven and roast for 10-15 minutes. This gives the denser sweet potatoes a head start so everything finishes cooking at the same time.

5. 5. Whisk together the honey garlic glaze: While the vegetables are roasting, in a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, and sriracha (if using). This creates the irresistible coating for your chicken and vegetables.

6. 6. Add chicken and glaze: After the sweet potatoes have roasted for 10-15 minutes, remove the baking sheet from the oven. Push the sweet potatoes to one side and add the seasoned chicken pieces to the other side of the pan. Pour about half of the honey garlic glaze over the chicken and the remaining half over the sweet potatoes and onions. Toss gently to coat everything evenly.

7. 7. Finish baking: Return the baking sheet to the oven and continue to bake for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165 F (74 C)) and the sweet potatoes are tender and slightly caramelized. The glaze should be bubbly and slightly thickened.

8. 8. Serve and garnish: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley or cilantro, if desired, before serving.