Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.

 

In a small bowl, combine avocado oil, garlic powder, salt, and pepper.

Rub this mixture all over the chicken thighs until evenly coated.

In a baking sheet, toss the sliced purple cabbage, carrots, red bell pepper, red onion, and smashed garlic cloves with avocado oil until coated.

Place the seasoned chicken thighs on one side of the prepared baking sheet.

Spread the prepared vegetables on the other side of the baking sheet, ensuring they're in a single layer and not too crowded.

Place the baking sheet in the preheated oven and roast for 45 minutes, or until the chicken is cooked through and the vegetables are tender, tossing the vegetables halfway through cooking.

In a small bowl, mix together sweet chili sauce, oyster sauce, lemon juice, and sesame oil to make the sweet chili sauce.

HALFWAY THROUGH COOKING, COAT WITH HALF THE SAUCE

Drizzle about half of the sweet chili sauce over the chicken thighs.

Broil at the last 5 minutes to ensure a nice crust on the chicken and vegetables.

 

Once cooked, remove the baking sheet from the oven.

Drizzle the remaining sweet chili sauce over the chicken.

Serve the sheet pan sweet chili chicken with roasted veggies hot with a bowl of steamed rice and garnished with chopped fresh herbs like cilantro or green onions if desired.