Preheat oven to 425°F (220°C). Line a heavy-duty rimmed baking sheet with parchment paper or foil lightly misted with olive oil spray.

Pat chicken thighs thoroughly dry on both sides with paper towels (dry skin is crucial for maximum crispiness). Season all sides with smoked paprika, garlic powder, onion powder, ½ teaspoon kosher salt, and black pepper.

In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, remaining ½ teaspoon kosher salt, and a pinch of black pepper until evenly coated.

Arrange seasoned chicken thighs skin-side up in the center of the sheet pan, leaving 2 inches between each piece. Scatter the seasoned broccoli florets around the perimeter in a single layer.

Roast for 20 minutes until the chicken skin turns golden and edges of the broccoli begin to char nicely.

While the chicken roasts, combine honey, apple cider vinegar, red pepper flakes, minced garlic, and hot sauce in a small saucepan over medium-low heat. Warm for 2 to 3 minutes until honey thins and chili aromatics infuse the sauce. Do not let it boil violently.

Carefully pull the baking sheet from the oven. Generously brush half of the warm hot honey glaze over the chicken thighs. Return to the oven for 5 to 7 minutes until the glaze caramelizes into a sticky, lacquered crust and chicken hits an internal temp of 175°F (79°C).

Drizzle remaining hot honey over the charred broccoli and warm chicken right before serving. Garnish with chopped fresh parsley and lemon wedges.