Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.

In a mixing bowl, combine the chicken breast chunks with 1 tablespoon of olive oil, salt, and pepper. Spread the seasoned chicken on one half of the prepared baking sheet.

Toss the broccoli florets with the remaining tablespoon of olive oil, salt, and pepper. Arrange on the other half of the baking sheet.

Roast in the oven for about 15 minutes until the chicken begins to brown and broccoli softens slightly.

Prepare the honey buffalo sauce in a medium saucepan over medium heat by combining hot sauce, honey, minced garlic, apple cider vinegar, smoked paprika, cayenne pepper (if using), and butter. Stir until well-blended and warmed through.

After 15 minutes, drizzle half of the honey buffalo sauce over the chicken, making sure it is fully coated. Return it to the oven for an additional 10-12 minutes until the chicken reaches 165°F (75°C).

Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and sliced green onions.

Serve warm alongside reserved honey buffalo sauce for drizzling or dipping.