Preheat oven to 400 F (205 C). Line a large 18×13-inch rimmed baking sheet with parchment paper or lightly coat with olive oil.
In a small mixing bowl or measuring cup, whisk together clover honey, soy sauce, minced garlic, apple cider vinegar, and toasted sesame oil until smooth and blended.
Place diced sweet potatoes in a bowl. Toss with 1 tbsp olive oil, 1/2 tsp salt, and paprika. Spread across one side of the baking sheet. Roast sweet potatoes alone for 10 minutes (giving them a head start to ensure perfect tenderness).
While sweet potatoes roast, pat chicken thighs dry and toss with 1/2 tsp salt and black pepper in a bowl. Pour half of the prepared honey garlic sauce over the chicken, tossing to coat thoroughly (reserve remaining half for basting).
Toss green beans with remaining 1 tbsp olive oil and a pinch of salt.
Remove baking sheet from oven. Push sweet potatoes slightly to one section, arrange seasoned chicken thighs in the center, and spread green beans across the remaining space.
Return baking sheet to oven and roast for 15 minutes. Carefully remove sheet pan and brush the reserved honey garlic glaze generously over chicken thighs and sweet potatoes.
Switch oven to broil (high) for 3 to 4 minutes until the glaze bubbles vigorously and edges of chicken and sweet potatoes turn deep caramelized golden amber (chicken internal temperature reaching 165 F / 74 C).
Sprinkle with toasted sesame seeds and sliced scallions. Serve immediately warm with fluffy steamed jasmine rice or quinoa.