Preheat oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil or parchment and set a wire rack on top if available. This helps crisp the skin and collect juices.

Season chicken

Pat the chicken thighs dry with paper towels. In a small bowl whisk together 2 tbs olive oil, smoked paprika, cumin, garlic powder, 1.5 tsp kosher salt, 0.75 tsp black pepper and 1 tbs lemon juice. Rub the mixture evenly over the skin and under the skin where possible.

Roast

Arrange thighs skin-side up on the prepared rack or directly on the sheet pan spaced apart. Roast in the preheated oven for 30–38 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C) and skin is golden. If skin isn't crisp enough, broil on low for 1–2 minutes watching closely.

Rest and shred

Remove chicken to a cutting board and let rest 8–10 minutes. Use two forks to pull the meat into bite-size shredded pieces, discarding skin and bones (or reserve some skin pieces for serving if desired). Reserve 2–3 tablespoons of the pan juices for the finishing sauce.

Roasted Sweet Potatoes

Prepare potatoes

While chicken roasts, peel (optional) and cut sweet potatoes into 1-inch cubes for even roasting. Toss the cubes in a large bowl with 2 tbs olive oil, 1 tbs maple syrup, 0.5 tsp cinnamon, 0.75 tsp kosher salt and 0.5 tsp black pepper until evenly coated.

Roast

Spread sweet potatoes in a single layer on a second rimmed baking sheet (use parchment or foil). Roast in the same 425°F (220°C) oven for 25–30 minutes, stirring or flipping once at 12–15 minutes, until edges are caramelized and centers are tender when pierced with a fork. If using the same oven and both pans fit, roast at the same time; otherwise roast after chicken is in a warm spot.

Finish

When done, remove from oven and let cool 3 minutes. Taste and adjust seasoning with a pinch more salt if needed.

Finishing / Sauce

Make pan sauce

Place a medium skillet over medium heat and add 1 tbs unsalted butter. When melted, add the reserved pan juices from roasting and 1/2 cup chicken broth to deglaze, scraping any browned bits. Stir in 1 tbs apple cider vinegar and 1 tsp honey. Simmer gently 2–3 minutes until slightly reduced and glossy. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.

Combine

Add the shredded chicken to the skillet and toss to coat in the sauce for 1–2 minutes to warm through and absorb flavor. Stir in 2 tbs chopped parsley. If the mixture seems dry, add up to 2 tbs more broth.

Plate

Serve a generous scoop of roasted sweet potatoes topped with pulled roasted chicken. Drizzle any remaining sauce over top. Offer optional dollops of Greek yogurt, crumbled cheese and chopped scallions at the table.