Preheat your oven to 425°F (220°C) and line a large 18x13-inch rimmed baking sheet with parchment paper.

In a small bowl, whisk together the raw honey, whole-grain Dijon mustard, smooth Dijon mustard, apple cider vinegar, minced garlic, and fresh thyme leaves. Set 2 tablespoons of the glaze aside for brushing at the end.

Toss the 3/4-inch sweet potato cubes on one side of the sheet pan with 1 tablespoon olive oil, a pinch of salt, pepper, and smoked paprika. Arrange the seasoned chicken thighs in the center of the pan and brush generously with the honey mustard glaze. Roast for 10 minutes.

Remove the sheet pan from the oven. Toss the trimmed green beans with the remaining 1 tablespoon olive oil and a pinch of salt, then scatter them onto the empty third of the pan.

Brush the chicken thighs and sweet potatoes with the reserved 2 tablespoons of honey mustard glaze. Return to the oven for 8–10 minutes until the chicken reaches 165°F internally and the vegetables are fork-tender.

Switch the oven to HIGH broil for 1–2 minutes until the honey mustard glaze bubbles and caramelizes along the edges of the chicken. Spoon the warm pan juices over top and serve immediately.