1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.

2. In a large bowl, combine the cut chicken pieces, broccoli florets, bell pepper pieces, and red onion wedges. Drizzle with 2 tablespoons of olive oil, and season generously with salt and freshly ground black pepper. Toss everything together until the chicken and vegetables are evenly coated.

3. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this helps them roast rather than steam.

4. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and optional grated fresh ginger. If you want a thicker sauce, whisk in the cornstarch now until fully dissolved.

5. Place the baking sheet in the preheated oven and roast for 10 minutes.

6. After 10 minutes, remove the baking sheet from the oven. Pour about half of the honey garlic sauce over the chicken and vegetables, tossing gently to coat. Return the pan to the oven and continue baking for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165 F / 74 C) and the vegetables are tender-crisp.

7. Once cooked, remove the pan from the oven. Let it rest for a few minutes. If you reserved some sauce, you can drizzle it over the cooked components now. Serve the honey garlic chicken and vegetables over cooked rice or quinoa, garnished with sesame seeds and fresh green onions, if desired.