Wash and pat dry chicken thigh pieces and create slits on the surface at a diagonal angle.
In a small bowl, mix the garlic powder, paprika, cayenne pepper, cumin, salt, soy sauce and honey. Now rub this mixture well into the chicken. Let the chicken marinate for half an hour and preheat oven to 425 degrees F. (It's okay if you don't have time to marinate; the flavor may be a little less intense but it's still delicious!)
Next, in a stainless steel pan over high heat, add a few tbsp of oil and sear your chicken. All we want to do at this point is to brown the chicken pieces. Sear three minutes on one side, and then flip the pieces for another 2-3 minutes.
Next, turn the flame to medium and pour a few splashes of vinegar to the pan. The pan will sizzle and hiss. The vinegar will lift those brown bits stuck to the pan during the searing stage. With a wooden spatula, scrape the brown bits of and stir your chicken around. You will notice a beautiful brown color develop on the chicken slowly.
Now, toss in the carrots and potatoes along with the chicken and stir in the juices from the chicken.
Transfer the vegetables from the pan onto an oven proof tray or casserole dish. Now place the chicken pieces on top of the vegetables. This will allow heat to circulate around the chicken and help crisp the chicken pieces. Putting the chicken at the bottom will make the underside soggy.
Bake in the oven for 30 minutes at 425 degrees F flipping once half way through.
After 30 minutes, turn the broiler on and broil the chicken pieces for 10 minutes--flipping once halfway.
To make my secret sauce, mix mayo, Sriracha and mustard and serve.