Preheat oven to 425 degrees and line a baking sheet with foil or use nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub and cut sweet potato into ½" thick wedges. Slice green onions on a bias (angle). Dice cucumber into ½" pieces. Rinse chicken thighs and pat dry.

In a mixing bowl, combine the sweet potato wedges, 1 Tbsp. olive oil, and a pinch of salt and pepper. Evenly arrange (no overlapping) on a prepared baking sheet, creating space for the chicken thighs to be added later. Place in oven on the middle rack to roast for 30 minutes. Wedges are done when they are slightly browned and firm. Remove from oven, sprinkle with coarse sea salt if desired, and let cool on baking sheet for 4 minutes to let wedges become crisp.

While the potatoes are baking, get to work on the chicken thighs. In a mixing bowl, combine the chicken thighs, paprika, cumin, chili powder, and a pinch of salt and pepper. Thoroughly coat the chicken thighs with the spices. Once coated, drizzle ⅔ of the honey (reserving remaining for the salad) into the bowl and continue to coat the chicken thighs.

After the potato wedges have cooked for 10 minutes, make room to add the coated chicken thighs to the baking sheet and return the baking sheet with the potatoes and chicken to the oven to bake for the remaining 20 minutes, or until chicken juices run clear and potato wedges are finished. (See step 2 to determine when potato wedges are done and how to finish them.)

While the chicken and potatoes are roasting, prepare the salad. In a clean medium mixing bowl, add diced cucumber, remaining honey, red wine vinegar, and sliced green onions (reserving a pinch for garnish). Add salt and pepper to taste. Cover and chill in the refrigerator until ready to serve.

Arrange 2 chicken thighs on each dish. Add a heap of sweet potato wedges on the side. Serve cucumber salad next to the chicken thighs. Garnish with remaining green onion.