In a medium bowl, whisk together honey, soy sauce, minced garlic, olive oil, paprika, thyme, salt, and pepper until well combined. Place the boneless chicken thighs in the mixture, ensuring they are fully coated. Cover with plastic wrap and let marinate for at least 30 minutes.

Preheat the oven to 400°F (200°C).

Peel and cube the sweet potatoes. In a large mixing bowl, toss them with olive oil, salt, and pepper until well-coated.

Place sweet potatoes on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15 minutes.

Remove the baking sheet from the oven. Spread the marinated chicken thighs among the sweet potatoes, add fresh green beans, and drizzle remaining marinade over everything.

Return to the oven and bake for another 20-25 minutes until the chicken is cooked and veggies are tender.

Carefully remove from oven and transfer to a serving dish. Garnish with parsley and sesame seeds before serving.