Sheet-pan Chicken with Maple Dijon Sauce

1 Preheat the oven to 400 F. Line a large sheet-pan with parchment paper.
2 Trim the stems off of the brussels sprouts and slice them in half. Chop the carrots into 2" rounds. Slice the sweet potatoes into rounds, then cut in half.  
3 Add the veggies to the sheet pan and drizzle with olive oil. Season with 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp chipotle powder. Toss well to combine.
4 Bake the vegetables for 20 minutes.
5 While the veggies bake, add the chicken thighs to a bowl and toss with olive oil, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp chipotle pepper and 1/4 tsp salt & pepper.
6 After 20 minutes, remove the tray of vegetables from the oven and place the chicken onto the tray.
7 Finish baking for another 25 minutes. Set the tray under the broiler for 2-3 minutes at the end to brown.
8 Whisk together your sauce ingredients until smooth. Serve over the chicken and veggies and top with fresh herbs.