1. Preheat your oven to 400°F or 200°C.

2. In a small bowl whisk together 2 tablespoons of honey, 1 teaspoon of smoked paprika powder, and a pinch of salt.

3. Brush the mixture evenly onto a 1-2 pound or 450-900 gram chicken breast fillet, making sure to coat both sides.

4. Place the fillet on a baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil.

5. Roast the chicken in the oven for 25-30 minutes, or until it reaches an internal temperature of 165°F or 74°C and is cooked through.

6. While the chicken is cooking, prepare the vegetables. Toss your favorite vegetables such as Brussels sprouts, carrots, and red bell peppers with 1-2 tablespoons of olive oil, salt, and pepper.

7. Spread them out on a separate baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly caramelized.

8. To serve, slice the chicken fillet into thick strips and arrange on a platter alongside the roasted vegetables.

9. Garnish with fresh thyme and a sprinkle of paprika powder if desired.